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.

Gary –

Great show once again…curious to try out the dessert wine with steak…interesting concept.

QOTD: I like my steak medium rare and marianted over night in olive oil and balsalmic vinegar.

Gary –

Great show once again…curious to try out the dessert wine with steak…interesting concept.

QOTD: I like my steak medium rare and marianted over night in olive oil and balsalmic vinegar.

QOTD: Salt and pepper, medium rare on my grill…yum.

QOTD: medium, super juicy, and melt in your mouth tender.

Great show, being a “lurker” how can I NOT pass up free awesome wine… w/o losing my “lurker” status. I can’t post for “the children…”

Rare, rare and did I say…rare?

I usually order my steak medium. With a great filet mignon, medium rare.

Love steak with a big red. Thanks for the episode.

QOTD: Rare to Medium Rare. Anything else is ruined!

Love steak with a big red. Thanks for the episode.

QOTD: Rare to Medium Rare. Anything else is ruined!

QOTD: I like my steak rare to medium rare. Any more cooked than that just ruins the flavor for me.

My absolute favorite is a nice, thick, well-marbled cut with lots of butter, salt and pepper.

I have been known, however to get a really cheap cut from the grocery store and slather it with A1. That’s just how I like to roll sometimes.

Always rare, and wine at the right temp as well.

Always rare, and wine at the right temp as well.

QOTD- Medium rare with garlic and pepper.

QOTD- Medium rare with garlic and pepper.

QOTD..I like my KC Chiefs/ errr…Strip rare to medium rare. Again GV I ask you What wine do you drink with a Herm Edwards homecoming as the Jets fall to my lowly/ frustrated Chiefs?

Great steak (Ribeye) cooked rare paired with a great wine (red – cabernet)

I got to agree with the last respondent. I like my steak bloody rare with a nice charred sear.

QOTD: I like to season it with salt and pepper and sometimes a bit of cayenne and then pan-fry it in butter and garlic until medium rare.

On another note I have had the 92 Silver Oak twice. The first time was Thanksgiving weekend 2003. I had it at a the Biltmore Hotel in Pheonix, AZ. The second time was a bottle I hand-carried to Zimbabwe. The wife and I drank it on my birthday (2006) while on safari at the Pamushana resort. The wine was even better than I remembered.

GV,
As an idea, what if you were to review each wine, slap yer rating on it and THEN refer to all of the other ratings(Parker et al) Perhaps due a summary at the end comparing your ratings with the others (comprised by someone else). Hoping it might create an even MORE unbias approach (I am in NO way suggesting you’re tainted) I think it might bring even more fun to the show, which I love BTW. Merry Christmas…gonna try to get my Dad the secret Christmas pack in time for the big day, should be fun, see you there!

Medium rare…dry on the outside, juicy inside with enough pink to know it had been alive fairly recently

Rare to medium rare. Is there any other way. AKA: the Winefather

QOD: Medium Rare with nothing on it save salt and pepper.

Would love to try the Riesling sounds very interesting. I like my steak med rare to med

QOTD: I like mine medium rare. I’ll have to look into that desert wine with steak. Sounds great. Can’t wait for a waiter to look at me like I’m nuts.

Rare. Bloody Rare. With a great char on the outside.

Damn, now a need to go to Lugers…