QOD: medium rare all daaay baby! yes its the only way.

Great show GV, thx for sharing the late harvest secretz, will have to try that sometime!

For me, charcoal grilled with salt and pepper, done to pink in the center. Maybe with some Bearnaise sauce on the table to add as desired.

Thanks for the tip on the Noble Riesling. I’m a huge fan of good dessert wines. I may have mentioned once before, but it bears repeating. The longest finish I ever experienced was a 1971 Schloss Johannesberg Trockenbeerenauslese. I had it in a tasting at the now-defunct Union St. Wine and Cheese center in San Francisco, and I was still tasting it when got all the way across town to North Beach.

QOD: medium rare all daaay baby! yes its the only way.

Great show GV, thx for sharing the late harvest secretz, will have to try that sometime!

For me, charcoal grilled with salt and pepper, done to pink in the center. Maybe with some Bearnaise sauce on the table to add as desired.

Thanks for the tip on the Noble Riesling. I’m a huge fan of good dessert wines. I may have mentioned once before, but it bears repeating. The longest finish I ever experienced was a 1971 Schloss Johannesberg Trockenbeerenauslese. I had it in a tasting at the now-defunct Union St. Wine and Cheese center in San Francisco, and I was still tasting it when got all the way across town to North Beach.

I like my steak medium well. Cheers

QOTD- Cajun Blackened Ribeye. Seals the juice in, gives a nice little crust and the spice stands up to a really bold Cabernet!

Doing what I can with Menu for Hope to bring the Thunder to Portland….

Nice pick. The little whippersnapper looks like he could play corner for Boise State today.

QOTD: Medium rare NY strip with creamed spinach and Vidalia (or maybe Walla Walla) onion rings.

Great episode, big time. QOTD I like my steak on the rare side

QOTD: Medium.

QOTD: Filet or NY strip medium rare.

QOTD: Filet or NY strip medium rare.

QOTD: All at home of course, and I prefer to have my filet mignon prepared as Steak Au’Poivre (coated with fresh cracked peppercorns with cream/cognac sauce). Everyday steak? I like a nice 1.5″ ribeye, salt and peppered done ONLY on the grill, medium-rare with those oh-so beautiful diamond grill marks.

I like my steak medium rare
i have a pair of the original back wristbands

Another brilliant show, Gary, and yes, the prize did draw me out of the woodwork of the lurkers, but I hope from now on to be a regular commenter. You’re right that today’s comment section will be huge, and I feel bad for whoever has to cut all those names out!

As for the QoTD: still mooing, but for practicality’s sake, tartare.

Keep up the great work!

Gary,

Strongly disagree with the pazzz on Tir Na Nog. To my palate it’s a far better bottle of wine (91-92 BH) than the flabby Meadowlark Meritage you gave a 93 (and I regifted for Christmas).

I like my steak with wine that is better than Meadowlark.

QOTD: marinated in a mixture of equal parts soy sauce, worcestershire sauce and balsamic vinegar, with garlic salt, black pepper and minced onions rubbed in, then grilled to a nice medium rare.

I do have an old school wrist band. As for the QOTD, NY Strip Medium Rare. It’s hard to beat a great steak.

I like my steak rare (for tenderloin) to medium rare (for rib eye and other fatty cuts).

Fruit works with steaks by offering contrast to the flavors and reinforcing some of the less dominant tones. Not everything about cooking regards complementing what exists. I’ve had some great steaks in creamy peach sauces and loved the peppery wine reductions as well.

QOTD: Black and crispy on the outside, red and bloody on the inside. Medium rare baby!

I usually like it done right…pink and warm in the center. Don’t always order the same way but if I pay $25 for a steak better not screw it up.

Hi Gary,

Lovin the show. I am excited about trying a late harvest Riesling or ice wine with a steak. I sent you a e-mail about the new fifth sense of taste. Maybe very applicable to todays show with steaks.

QOTD – Have you ever heard of a Big Green Egg. It is the worlds best grill/BBQ. http://biggreenegg.com/. Your invited over any time. I like my steak (Tri-Tip)rubbed with Dizzy Pig, Cow Lick Steak Rub and “egged” at about 600 degrees for a few minutes and then finished with the temperature dropped to about 400 degrees to medium rare. That with a California Cab for me and I am about set.

Cheers

QOTD: Definitely grilled! A little rarer than medium rare. As Homer would say, “Mmmmmmmmmmmmmmmmmmmmmm…. steak……”

QOTD: Definitely grilled! A little rarer than medium rare. As Homer would say, “Mmmmmmmmmmmmmmmmmmmmmm…. steak……”

My steaks are seasoned, seared over real charcoal, and medium rare.

Lurking no more, Gar, I am lurking no more.

By the way, Brandon’s pick was pretty sweet.

I have the old school black wristband with faded and cracked logo.
QOTD: I like my steak unbutchered and the cow left alive cause I don’t eat meat and that’s how I roll, but I’ll still chug that Silver Oak with my friends.