QOTD – i like my meat as a Huston’s veggie burger because i’m a vegetarian
also to note that i have original black wrist band

I like our Canadian ice wines, but I love the Noble Riesling! Not as sweet, and the mango flavour hits me where I live! Favorite Aussie ‘sticky’.

QOTD: From up here in Edmonton Alberta Canada, the only thing we take more pride in than our hockey, is our beef. Thick cut striploin, sea salt, coarse black pepper, bit of cayenne and paprika, drizzle good olive oil, and let rest for an hour. Blast the grill to at least 500, and drop it on for 2.5 – 3 minutes a side, so it’s a little more bloody than medium rare. A 2004 Castaño Hécula Monastrell, and some grilled portabellas; best steak I had this year.

Medium with salt baby!

Great Show Gary!

I’ve been a big proponent of sweet wine with meat for years. Try Sauternes or Barsac (I like the edgier Barsac myself) with whole roast chicken and rosemary roasted potatoes (preferable potatoes roasted in goose fat for the full monty). Good Stuff!

I like my steak true medium rare. Hard seared then finished off at low temp in the oven. Makes great sandwiches with leftovers.

Made out of textured vegetable protein.

QOTD: Barely breathing, like the Duncan Sheik song.

I have been waiting to see this episode all day! 🙂

QOTD Medium rare, grilled, seasoned with salt and pepper.

heaven is between medium rare and medium well…

QOTD – I like a thick cut rib eye with a little bit of kosher salt sprinkled on top seared on a cast iron pan for three minutes and then flipped and put into a 500 degree oven for seven and a half minutes…Perfect!!!!!!

Bring on the Silver Oak.

qod- porchini mushroom crusted!!!!!!!!!!!!!!!!

It is a great day to be EricOv!!!!!!!!!!!!!!!

I almost fell out of my chair!!!!!!!!!!!!!!

QOTD: After today’s drool-worthy episode, we decided to have steak on Wednesday! Perhaps we’ll get a reisling! I marinate my (organic) steak in a homemade mixture of minced garlic, molasses, pepper and soy sauce, then sear it in a buttered pan. Sometimes I add a roasted garlic-mustard sauce or fresh salsa.

QOTD: It’s gotta be rare or black and blue for me

PS How bout them Dolphins!!

QOTD:

How do I like my steak? There are a lot of components that go into the making of a great steak. First, I prefer a thick cut of filet mignon or rib eye, because a thin steak cooks through two quickly. If the meat is of good quality, I don’t want a marinade that overpowers the natural flavors of the steak!

So first, I would dry off the steak and let it warm up in temperature just a little before cooking, rub a very small amount of olive oil on the steak, rub a half clove of garlic on the surface of the meat, some salt, pepper, and perhaps wrap a piece of smoked bacon on the filet.

Next, during the winter, I would sear the meat on both sides quickly in a very hot stove-top grill pan, and finish it off in the oven to cook the inside of the meat.

I prefer my meat cooked medium-rare, with an old world red wine such as a bordeaux or Italian super tuscan.

QOTD:

How do I like my steak? There are a lot of components that go into the making of a great steak. First, I prefer a thick cut of filet mignon or rib eye, because a thin steak cooks through two quickly. If the meat is of good quality, I don’t want a marinade that overpowers the natural flavors of the steak!

So first, I would dry off the steak and let it warm up in temperature just a little before cooking, rub a very small amount of olive oil on the steak, rub a half clove of garlic on the surface of the meat, some salt, pepper, and perhaps wrap a piece of smoked bacon on the filet.

Next, during the winter, I would sear the meat on both sides quickly in a very hot stove-top grill pan, and finish it off in the oven to cook the inside of the meat.

I prefer my meat cooked medium-rare, with an old world red wine such as a bordeaux or Italian super tuscan.

QOTD: Medium rare

QOTD: Medium rare

Great show again, love the steak theme. Maybe I will have a nice charollais steak tonight.

QOTD: Marinated in butter and seasonings, then grilled really hot but just for a minute or two on each side and finished in the broiler. OH mama does that sound good. As for the cut New york strip is what I am feeling right now

oh and medium to medium rare

If you’re looking for an “Eric OV”, I’m Eric Vo!

First I’d like to say I’m only a part time lurker GV.

QOTD: Depends on the cut of steak. But in general medium rare.

What the sam scratch would I do with six litres of wine!!

QOTD: Seasoned with salt, pepper, garlic powder. Pan seared or grilled over coals, rare to medium rare.

The oak monster has man boobs?!!

QOTD: I like my steak grilled with kosher salt and then a little fresh cracked pepper after going on the grill.

Medium rare, bonus points if it’s off a friend’s grill
Maybe some garlic mashed potatoes on the side

New Zealand grass fed porterhouse steak,marinatd in thyme,lemon juice and olive oil 2cm thick cooked on hot plate of BBQ 3 minutes each side so medium rare.Gets a crust on it.Leave for 5 minutes so red juice comes out on plate and serve with Dry River 2001 pinot noir from martinborough. Go the Jets, I see Joe Namath used to play for them, thats the sum of my knowledge.