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.

I like my steak served at Peter Lugers by someone grumpy.

QOTD: just to the rare side of medium-rare.

QOTD–Medium, in general.

Breaded veal if given a choice.

QOTD: A medium steak while dinning with friends and family works every time!

QOTD: Medium with garlic salt and real butter…

How do I like my steak? Had an excellent one while I watched the show today, a simple piece of sirloin with salt, pepper, and thyme. It was 1/3 of a sirloin about 1 1/4 inches thick, about 8 oz. I have got the technique down on my grill, full blast for one minute, turn NOT FLIP, full blast for one minute, flip and repeat. Then two and a half more minutes on each side at med-low. Outside gets crispy with lovely grill marks, inside is red but warm all the way through.

Had a cheapo Aussi shiraz with it tonight, 2004 Jacobs Creek reserve shiraz. Oak monster. Oh well.

Other options:
1. Alton Brown’s steak au poivre. I think I posted that already.
2. Salt, pepper, rosemary rub, lemon juice while on the grill.
3. Chile powder, cocoa, coffee, salt, pepper rub, ancho chile cream sauce. Really good with bison. Email me for recipe.

I used to live in Ottawa, there are a number of Canadian late harvest rieslings that are really good and really cheap (relatively speaking), but often they do not get sold anywhere but the vineyard thanks to govt likker store policies. I never tried it with steak.

I would recommend the GAUTIER PANATELA VIEUX PINEAU for an interesting wine in that style, should be $20 for 375ml, and readily available here in Texas.

Dave.

Medium Well. Mmmm with crispy edges.

I’m back baby!!!

The Oak Monster

QOTD: Medium Rare

QOTD: done by my dad on his Webber. Slow over some apple or cherry wood to a perfect medium rare, then served along with my mom’s green beans with almonds, tossed salad and mashed potatoes. Then some of her home made Cascade Berry pie for dessert!

BTW, you should weight the drawing like the NBA lottery. Those with a higher post per day since registration should get more love. That’ll teach the “I-only-come-out-of-lurker-mode-to-win-an-$800-bottle-of-wine” crowd!

BTW, you should weight the drawing like the NBA lottery. Those with a higher post per day since registration should get more love. That’ll teach the “I-only-come-out-of-lurker-mode-to-win-an-$800-bottle-of-wine” crowd!

QOTD: Medium Well, Grilled with some onions and steak sauce, mashed potatoes w/ gravy

QOTD: Medium Well, Grilled with some onions and steak sauce, mashed potatoes w/ gravy

qotd: medium rare

qotd: medium rare

medium rare filet mignon, with sauteed mushrooms and a bit of ground pepper… mmmmm

p.s. if i win that 6 liter i will owe you my life

I like my steak simple. If it is a high quality cut, then just medium. If it is a less than high quality piece of meat, then plenty of A1 sauce to help with the digestion.

Well done with sauteed mushrooms.

QotD: Rare. Nice and caramelized on the outside, still red and barely warm in the middle. Mmmm! I’m going to have to try it with a dessert wine now though!

QOTD: Medium to medium rare. A Porterhouse or Bone in Ribeye grilled outdoors.

grilled medium rare with salt and pepper. Simple and delicious.

I have an OW (original wristband)!

QOTD: Raw. There is nothing better than a tartare prepared table-side with all of the accouterments.