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.

Medium rare, grilled with kosher salt, cracked black pepper, and garlic. Top it off with some kind of mushroom concoction and I am all happy.

I gotta try that Late Harvest Riesling with steak sounds awesome. Also my Christmas Pack came today! Looking forward to that tasting on the 25th!

QOTD: I like my steak medium rare, seasoned with some pepper and fleur de sel seared well and topped with a sauteed mushroom pan sauce.

QOTD: Medium rare.
I like the idea of paring it with a late harvest reisling. Have you tried paring your steak with a nice smoky port? Say, a 77 dow, or an 85 Smith woodhouse? Very tasty.

Interesting pairing on the riesling…..that one caught me off guard. Great show.

QOTD: Medium Rare. The only one in my family who knows how to eat a steak…..everyone else asks them to cook it until it can be bounced on the ground……

QOTD: I eat it rare. But, I also let it sit out and get to room temperature before cooking, so it isn’t cold in the middle.

Medium for me.
Send me the Christmas pack, looking forward to it!

i personaly prefer a medium rare

greatings to the oak monsters
sten

QOTD: Rare baby!

Medium. Looking forward to the Xmas pack!

QOTD: Favorite Steak is a Tofu Steak!! 🙂

ANd I am still rolling with the O.G. wristband, although some of the logo is cracked off.

SEe ya

J DUB

#1. : The oak Monster has half-and-half-filled man boobs…HAH! HILARIOUS!
#2. : You KNOW YoungD has both wristbamds, as you saw in at Crushpad, as well as a few T shirts including the original Vayniac T, the new WLTV T, and (my favorite) the Gary-on-a-bull-in-the-antique-shop T.

QOTD: I like it medium rare to medium, simply seared with only a pinch of sea salt and a few cracks of fresh ground pepper, possibly served with some savory sauteed greens (perhaps spinach or prosciutto-wrapped asparagus) and some form of potato (garlic mashed or even cayenne, paprika and sage spiced frites) and maybe the steak could be done in a truffle demi-glaise. I can’t afford this request, but from all of the was I’ve seen steak done at the restaurants in which I’ve worked, I guarantee that this combo works…especially with a traditional right-bank Bordeaux with a slightly vegetal (spinach / mushroom / dusty basement) finish, and at the price that only a 2002 or even 2004 “restaurant / traditional” Bordeaux vintage can bring, when made by the right producer.

Dry-aged, rare with a sprinkling of smoked salt and served with a youthful Pauillac. Going to try the Noble Riesling/steak pairing.

Mmm, I’m hungry now! I like my steak medium rare… with a side of baked potato.

Blue or tartare naturally.

Excellent ep, the noble riesling – steak matchup looks fun. Usually I like a medium rare steak with lots of pepper and onions….but I might just pour dessert wine over the next one… .

If it’s a good piece of meat, then rare; if not, then well done.

Thanks for the tip on the Aussie dessert wine, GV — I just ordered some for our Xmas table.

QOTD: Medium rare. You’ve got to have the pink but you don’t want the blood.

Medium rare NY strip all day long!!

Rare – and with the Seahawks in sight 🙂

QOTD: Medium Rare. Rubbed with Sea Salt and Pepper and grilled to perfection…(wipes drool from face)served with asparagus.

QOTD: Medium Rare – Rare. I like it red. Great episode as usual. Got to try that Riesling / Steak pairing. In reality what doesnt go with a good steak? I would eat a great steak with pile of peat moss if someone served it to me.

QOTD: Medium with black pepper and slice of butter.

Steak – rip the horns off, flip it twice, leave the blood dripping.

(usually medium rare here in NC)

QOTD: Medium Rare with salt and pepper being the only spice.