A little observation. I’ve NEVER seen you like a wine that WE rated over 90 points. Their tasters must all have palates lightyears different than yours. I will say in my limited experience comparing my scores to theirs I find the same thing. They really seem to have a thing for wines in a more candied style. QOTD: Rare as all hell. Just a good sear is all you need baby!

Got to try a late harvest Reisling with steak dude… Sounds awesome.

QOTD—- The steak has to be cooked medium on charcoal servrs with fresh crab meat on top … maybe a little Cali Cab too…..

1. The steak looked delicious!
2. I have a black armband = )
3. I made my donation to Menu for Hope (my choice was the 10 hr Napa tour, sorry I think my chances to win “you” are not very high, too many people picked it! = (
4. I have two friends who either drink Cabs or Sweet Rieslings, I always found it odd…

QOTD: Used to like my steam medium, but I have graduated to medium-rare..yummmmm

Steak- Rare and barely seasoned. Good meat, like good wine, brings its own flavor party.

Ordered up my holiday pack on Friday, and the GF and I are pumped about it!

We like ours medium rare.

QOTD: Medium to medium well with a nice cabernet sauvignon, mushroom and onion glaze on top.

QOTD: Medium to medium well with a nice cabernet sauvignon, mushroom and onion glaze on top.

I would have to say medium to medium rare. Dessert wine with steak is very interesting.

I would have to say medium to medium rare. Dessert wine with steak is very interesting.

Gary,

I like my steak medium rare, served on a sizzling pan, with some nice spices after being marinated in red wine. mmm!

Medium. Uh huh. Uber medium

Medium. Uh huh. Uber medium

Medium rare…with a Silver Oak, of course.

Medium rare…with a Silver Oak, of course.

QOTD: I like my steak grilled over oak or mesquite and very rare.

Gary, do not forget how many people left comments on your birthday. We may not always show our appreciation, but it is always there.

Good quality beef needs only a nice sear on each side to reach perfection.

Medium rare baby. Ain’t no other way.
Pats may be lucky. Lucky all the way to 19-0!!!!!

Saturday at cafe Artemis I had a perfectly prepared rare filet served with blackened asparagus over a sweet potato puree with a thick beef essence reduction that resembled liquified collagen. Montana could use a few more restaurants of this caliber.

medium-rare

QOTD: Medium rare (I’m brave, not foolish)

P.S. I gots me one of the old wrist bands as well as one of the new, but I still owe a new picture (I’ve been student teaching the last few months- sorry!).

QOTD: Medium rare, with a nice salt and pepper crust, and a little slab of blue cheese.

Great show Gary, I’m a lurker coming out and will stay out.

QOTD: Medium rare, with a nice salt and pepper crust, and a little slab of blue cheese.

Great show Gary, I’m a lurker coming out and will stay out.

Grilled Skirt Steak Marinated with Cilantro , Garlic, Cumiin Vinegar. Serve with Argentine Chimchurri

Steaks and dessert wines?????……I’ve heard that before, but I’ve never tried it. To be honest, in the wine world any pairing you enyoy is valid…. so don’t listen to any of those rules and go for it ….if you like it that’s another alternative, if not, keep trying other pairings, you might probably find one you’d love.
About the steaks: I like some havana marinating sauce my wife use. Little bit of salt but no pepper please. A thick cut preferably and medium grill cooked. Some sides like steam or grill vegies, mashed potatoes and a good red wine.
Last dissapoiment…..I opened a 1990 Canon La gaffeliere to pair with a nice fat New York strip and it went all wrong. The wine was so fancy and sexy that it was better alone than with steak. That’s why I keep trying….my next stop will be a riesling or sautern with red meat.

Great show as usual GV. Never imagined pairing a desert wine with steak. I’ll need to try it.

I have two old school wrist bands. In fact I wore one to Crushpad and watched it crumble before my eyes…not quite the quality of the new ones.

QOTD: Filet – medium, ribeye – medium rare. I could go rarer but sometimes even a US prime steak will be a little tough if not cooked properly.