NY Strip-Pittsburgh, everything else, medium (sorry)

Excellent episode. It is a bit strange how a sweet wine and red meat go well. It reminds me of when I heard about cooking/marinating salmon with maple syrup.
That went just so well together. QOTD – I like my steaks seared on the outside and medium on the inside.

I represent the “Old School” Black-Wristband! Anywho…

Idea for cool Episode for the future, all of those bottles that you said you would revisit in 2-3 Years…Lets go back and try them…With all of the teases and promos for that spot, airing sometime in 2010, we just added longevity to your WebTv career! 🙂

QOTD – The best way, I found out, to order a steak is at the “Chef’s Recommendation”. You have the trust the man who lives the beef. Now, you may get anything form the ultra-rare to medium…but I feel I have never had a BAD experience that way!

Depends on the cut but mostly rare, usually with a nice crust of salt/pepper and shiraz.

Recently though, flank steak with my own recipe rub that includes cinnamon, ends up like with a sort of Caribbean flavor and is wonderful.

Love it GV!

Sometimes lurker, but doesn’t only post for contests,
Dave

QOTD: rubbed with paprika, chili powder, and curry.

My mouth is watering just watching this episode and then I had to get a napkin after reading the comments. Steak is one of the best reasons to explore the wine world for that perfect combination. Last week I played it safe at the Capital Grille with porcini rubbed Delmonico and Balsamic vinegar reduction (Medium Rare) paired with a 2005 Caymus Cab. They offered a 2002 Chateau St. Jean Cing Cepages on sale and a ’97 George Latour. If I were to order a pepper steak however then a good Chateauneuf du Pape like Andre Brunel’s Les Cailloux or Chateau Beaucastel would be a good fit. I don’t have a lot of experience with the Aussie fruit bombs but they sure bring the value for the scores. At least they have some interesting names and labels like Two Hands “Deer in the Headlights”, R Wines “Evil Incarnate”,”Bitch Grenache” and Boarding Pass Shiraz “First Class”. Mollydooker has the most creative labeling and names like Carnival of Love and Velvet Glove. Depending on the sauce a heady Zinfandel might work well too. I’d be very content drinking a Pio Cesare Barolo with my rare filet mignon topped with bearnaise of course. There are too many Bordeaux Chateaus to mention on both the left and right banks but a St. Julien like Ducru-Beaucaillou on the left and Chateau Ausone on the right. I am so starving right now….

My mouth is watering just watching this episode and then I had to get a napkin after reading the comments. Steak is one of the best reasons to explore the wine world for that perfect combination. Last week I played it safe at the Capital Grille with porcini rubbed Delmonico and Balsamic vinegar reduction (Medium Rare) paired with a 2005 Caymus Cab. They offered a 2002 Chateau St. Jean Cing Cepages on sale and a ’97 George Latour. If I were to order a pepper steak however then a good Chateauneuf du Pape like Andre Brunel’s Les Cailloux or Chateau Beaucastel would be a good fit. I don’t have a lot of experience with the Aussie fruit bombs but they sure bring the value for the scores. At least they have some interesting names and labels like Two Hands “Deer in the Headlights”, R Wines “Evil Incarnate”,”Bitch Grenache” and Boarding Pass Shiraz “First Class”. Mollydooker has the most creative labeling and names like Carnival of Love and Velvet Glove. Depending on the sauce a heady Zinfandel might work well too. I’d be very content drinking a Pio Cesare Barolo with my rare filet mignon topped with bearnaise of course. There are too many Bordeaux Chateaus to mention on both the left and right banks but a St. Julien like Ducru-Beaucaillou on the left and Chateau Ausone on the right. I am so starving right now….

A nice, thick T-bone porterhouse medium rare done over a hickory and applewood fired grill.

QOTD: Rubbed with kosher salt and cracked black pepper,cooked over lump charcoal to a med rare internal temp.

QOTD: medium rare is the way to go, mostly pink with the outside seared nicely. NO A1! Of course normally with steak I like a Guinness, but wouldn’t admit that here.

Aged, lightly seasoned medium rare to rare (if it’s a good steak.) When done perfectly it can be cut with a butter knife and it melts in your mouth.

Medium rare, with salt and fresh ground pepper!

Medium Rare to Rare, definitely a Ribeye Steak they are most delicious and must be with a bold red. Something like Quintessa, El Nido or a Meritage.

QOTD: Sirloin medium rare

QOTD: Sirloin medium rare

Nicely marbled ribeye, medium rare with a big Syrah.

Perfectly seared with a disting of garlic / olive oil and herbs — cooked rare, on the side a bottle of 75 Wine Company Cab.

QOTD: Medium well and sizzlin!

I just “LOVE STEAK”, but not too BLOODY!!!!

Rare with a decent char!

Has anyone tried real top-notch Szechuan Orange Beef?

Steaks rare with the outside seared…..

Order it always rare.

Order it always rare.

Medium Well, preferably au proive.

Can’t pass up a chance at a 6L Silver Oak! So this is my first comment since I lost my lurker virginity at episode 305.

QOTD: I usually order Medium, but in very good steak restaurants, I will order Medium-Rare. Filet mignon with a charred surface and pink/red middle, that’s my style.