QOTD: RARE!!!!

QOTD In winter, pan-fried, slowly-cooked in the wine of the night with a little ground pepper, medium well done!

“T”

QOTD: RARE!!!!

A 6L – a case of wine in one bottle. That rocks!!!

QOTD: Medium Rare. That’s all.

QOTD: Medium rare

QOTD: med rare is nice, with a little steak sauce if the steak is mediocre.

Now, why don’t we post, we lurkers? It’s because I don’t like to blab when I have nothing to say!

medium all day long

medium all day long

medium rare, yum.
with big cab, gotta have wine with steak!
(trying to lurk less, contests help!)

can’t wait to try that dessert wine; and the steak eating during dinner time……… ya killing me.
qotd — well done!

Mid rare all the way!

Great Show Gary. Interesting idea paring the Riesling with steak. As for me, I like my steak medium, salt and pepper, with a big Cab or Syrah. But I may have to try it with the D’arenberg (kick ass winery; they have some great stuff).

JWB

medium rare. And i’d love to slosh down some cab with it.

medium rare.

QOTD: Definitely medium rare. Usually spicy. TGIFriday’s used to have Jack Daniel’s Spicy Sauce that they’d put on their steaks and it was gorgeous. Every now and then though, I’ll go sweet.

awesome show. dying to try steak and desert wine!
QOTD: medium rare

QOTD: Medium rare

QOTD: I like my steak loaded with pepper and red-in-the-middle-rare.

Great show. I brought home some of that Noble Riesling from Australia a couple years ago and just might need to try it with a steak. Interestingly enough I was introduced to a “carpetbagged” steak on that trip – steak with raw oysters stuffed inside. De-lish!

Gary, Thanks for the late Harvest pairing with Steak. Now that’s out there.
QOTD: Let’s make it a bone in Ribeye ( Top of the Cut for Flavor)grilled on the the 1400 degree steakhouse grill to med-rare with some Maytag Blue cheese. Now Pair that with a desert wine. You could even get away with a Ruby or Vintage port.

QOTD: Medium rare

QOTD: I like my steak loaded with pepper and red-in-the-middle-rare.

Great show. I brought home some of that Noble Riesling from Australia a couple years ago and just might need to try it with a steak. Interestingly enough I was introduced to a “carpetbagged” steak on that trip – steak with raw oysters stuffed inside. De-lish!

Gary, Thanks for the late Harvest pairing with Steak. Now that’s out there.
QOTD: Let’s make it a bone in Ribeye ( Top of the Cut for Flavor)grilled on the the 1400 degree steakhouse grill to med-rare with some Maytag Blue cheese. Now Pair that with a desert wine. You could even get away with a Ruby or Vintage port.

QOTD: Medium-rare is the way to go for me.

That last pairing must have been one of the most unorthodox wine moves I’ve ever seen (once I had a guy pour some vintage port in a 1961 Las Cases that was way over the hill to “revive” it, which worked in a weird way). You never know…

QOTD: crusty on the outside, medium rare, with a dash of fleur de sel on it.