QOTD: Depends on the cut. Tenderloin cook rare rubbed with some garlic, freshly ground black pepper and kosher salt. I can’t think of anything as simple and delicious.

Dry-aged, bone-in rib eye cooked medium rare with truffle butter and a glass of Petite Verdot

Big hello from Austria!

I have also made a wonderful experience with Austrian sweet wines and Steak. Although we had a big loss here in Austria; Alois Kracher just died a few days ago sad sad sadâ?¦ There are still enormous good sweet wines over Austria especially around the lake Neusiedel. Well known producers like Tschidda or Heidi Schroeck produce desert wines worth dying for them. If you can grab one bottle of â??Ruster Ausbruchâ? you are a lucky man/women!!

I like my steak medium rare to medium. But being a recent graduate (CKC) I haven’t had that many wines with steak. First time poster, been watching the show for about a week now.
-Tstank

Wow. That Riesling sounds like something a friend of mine would enjoy.

QOTD: My grandmother made my favorite steak ever. It was a fillet mignon, cut about 1/2-inch thick and cooked medium over an electric grill. Unfortunately, you can never order it prepared this way. The closest I have found is thin-cut rib eye steaks.

And just what the heck am I supposed to do with 6 liters of Silver Oak cabernet? Oh, I know, I’ll decant it first! That’s 8 bottles of wine. Just try to vacuum pump that baby without physical therapy afterwards! And getting the last liter or two out of it would be hazardous without the propper dispensing equipment.

If I win, I promise to invite 10 SF bay area Vaniacs to my house to help me drain the damn thing. Seriously.

Wow. That Riesling sounds like something a friend of mine would enjoy.

QOTD: My grandmother made my favorite steak ever. It was a fillet mignon, cut about 1/2-inch thick and cooked medium over an electric grill. Unfortunately, you can never order it prepared this way. The closest I have found is thin-cut rib eye steaks.

And just what the heck am I supposed to do with 6 liters of Silver Oak cabernet? Oh, I know, I’ll decant it first! That’s 8 bottles of wine. Just try to vacuum pump that baby without physical therapy afterwards! And getting the last liter or two out of it would be hazardous without the propper dispensing equipment.

If I win, I promise to invite 10 SF bay area Vaniacs to my house to help me drain the damn thing. Seriously.

Late harvest riesling with steak sounds right up my alley, definitely put that on the ‘to do’ list. I like seeing an episode now and then that involves food pairing.

QoTD: I enjoy my steak medium-rare. Cooked enough to have a bit of a crust, but I like it juicy.

Late harvest riesling with steak sounds right up my alley, definitely put that on the ‘to do’ list. I like seeing an episode now and then that involves food pairing.

QoTD: I enjoy my steak medium-rare. Cooked enough to have a bit of a crust, but I like it juicy.

QOTD; i just prefer a perfect medium rare, too rare and i just feel it is not cooked enough. the sad truth is that most restaraunts cook it over or too under. too under is OK because you can send it back, you just end up eating 10 minutes after your friends.
in terms of wine – CA. cab is to easy, Northern Rhones are more my speed. there is an element of crushed rocks, good fruit with an element of olives and bacon. no jolly ranchers
i just don’t get the pittsburgh style

QOTD: Medium rare with a nice spice rub.

QotD: Well aged, rubbed, oh-so-tender & juicy, wrapped in bacon with a touch of butter and, wait, no that’s something else. My steaks? Medium rare, thanks.

QotD: Well aged, rubbed, oh-so-tender & juicy, wrapped in bacon with a touch of butter and, wait, no that’s something else. My steaks? Medium rare, thanks.

i like it well done

I love my Ribeye steak medium rare…oh yeah baby! With a hint of garlic, black pepper, and a splash of wine (not sure which one) on the grill!!!

QOTD:

Morton’s and RC: blue, Claim Jumper: rare as they’ll make it. Denny’s: well done in a meat lover’s skillet. (Off the menu, but they’ll still make it).

QOTD:

Morton’s and RC: blue, Claim Jumper: rare as they’ll make it. Denny’s: well done in a meat lover’s skillet. (Off the menu, but they’ll still make it).

QOTD – I love steak in general. Above all, I go for the grilled medium rare. I think if you have a good cut of meat you don’t need onions, mushrooms, cream sauces, unless done correctly, they should be used for masking the flavor of a bad cut. Just a little bit of pepper will do it. Oh yeah, and sometimes a little crumbled gorgonzola.

Still bloody is honestly the best way to enjoy them. I’m a sucker for beef carpaccio too. Or beef tartare…… yeah, so basically I’m into the raw meat.

I like my steak saignant, which is French for quite bloody when you cut it. Just ad some salt and pepper and I’m the happiest guy around.

Gary,

You are changing my wine habits! Steak is best blackened and meduim rare which means mostly pink with just a smidge of almost raw red right in the middle.

I have been lovin’ on ice & rot wines. I tell peopel to try it and they say, “is it sweet? I don’t like sweet!” I tell them- you will like this kind of sweet! Of course, they do! Gotta a lotta changin’ to do! Now with steak no less!

Love right back at you big man!

Medium rare which means bleadin.

Gary, do you think a non-botrytis late pick riesling would work with steak as well? I would find it hard to believe especially as they lean towards lemon rind and super sweet apricot etc.

Love right back at you big man!

Medium rare which means bleadin.

Gary, do you think a non-botrytis late pick riesling would work with steak as well? I would find it hard to believe especially as they lean towards lemon rind and super sweet apricot etc.

QOTD – Medium rare and grilled on a spit.

Gary, already answered QOTD earlier (hopefully I’m driving home that Silver Oak boat tomorrow), so just a couple of floating items:

1. When you taste wine with food, do you swallow your food before or after taking a sip? I swallowed the food first, until I read in WS (Steiman maybe?) that you get a better experience if you sip before you’re done chewing. I tried, and I think he’s right.

2. Yeah, I roll old skool with the black wristband. I was in one of the wristband montage episodes to prove it, yo.

stakes….
I usually just do it for 2 to 3 minutes on the grill, so pretty rare. and it has to be Alberta AAA to be good enough to be done this way. otherwise, some of them taste kind of stinky.
SILVER OAK…HERE I COME.
i have been a luker for the last 1.5 years…LOL sorry Gary.

btw. i have advice for you

like i really do enjoy your show. but it stops at a certain level in my life. it’s fun. it’s vibrant but it’s missing some depth. like if possible, i would like it to be more educational.
for example, one day you can granache. before you start, how the granache varies in the world and which country and which wineyard and what kind of taste does it have so on.

or you can have an eposide on ( just example)some of the difference proceess in clarifying wine..i have seen vineyards using eggs to purify their wine.