Marinated, grilled (flank steak)just short of medium rare, sliced thin, and served with grilled mushrooms and earthy Chateauneuf du Pape……

Marinated, grilled (flank steak)just short of medium rare, sliced thin, and served with grilled mushrooms and earthy Chateauneuf du Pape……

Having worked as a Beverage Manager in various five star Steak Restaurants I have learned that Temperatures and methods of cooking steak varies from one place to another. First of all, I only like USDA PRIME DRY AGED not WET AGED like Mortons And Ruths Chirs But Dry Aged Beef. I like it Broiled under an Intense heat Broiler in the neighborhood of 1400 degress…. Charred and Crusty On The Outside and My definition of Medium Rare which is a WARM Bright Red Center…then finished off with A Compound Black Truffle Butter Melted on Top of the Steak. BTW, as far as Steak And Late Harvests…..Try A Steak With Melted Point Reyes Blue Cheese Or Maytag Blue Cheese and then the Candyesque of the Late Harvest Works even better with steak because the sweetness also offsets the strong pungent flavors of the Blue Veined Cheeses.

In response to GV’s disenchantment with the not-so-lurking Vs and their tawdry opportunism, I hereby withdraw my entry from the upcoming drawing and all other future drawings. Iâ??ve based this decision not so much on moral grounds, because my intentions in all matters are frequently dubious, but I asked myself, what would a man of my limited imagination do with such a prize? My first impulse would be to rent a stretch Hummer, or some other livery equivalent to the prize. After parking in front of several 99 cent stores as well as a couple of public libraries and failing to lure a discreet, brainy companion inside to join me for a Garden State boudin noir debauch, I’d stop at a local news stand, purchase the latest issue of The Economist (there’s nothing like it to add a heady, magical layer to a roadtrip), blow four dollars and fifty-nine cents on several links of kishka at a local deli, and then drink, eat and read my way to AC where I’d buy a sparkly sequined cap to get me psyched up for the return trip; thus, I have deemed I am undeserving of such a prize.

I like steak rare or medium rare, depending on the cut.

Rubbed with salt, pepper and olive oil. Rare to Med. rare let set for 15 minutes!

That’s a big bottle. QOTD: rare (medium rare if I’mâ?¦ less than optimisticâ?¦ about the place)

Weird show … who’d of thought a dessert wine would win over three reds with steak? I’ll have to try it sometime though.

QOTD: I prefer a good steak cooked in the medium rare -> medium range topped by some fresh ground pepper and a dollop of butter. Accompanied by a small baked potato, a mound of fresh steamed broccoli and a good red wine.

Gary, I can’t believe how many people say well done! They are crazy…

Rib-eye steak, medium-rare, just salt and pepper

Wow, I don’t know that I have enough good friends for a 6L of Silver Oak… of course, this might make me a few friends in a hurry

Gary, I can’t believe how many people say well done! They are crazy…

Rib-eye steak, medium-rare, just salt and pepper

Wow, I don’t know that I have enough good friends for a 6L of Silver Oak… of course, this might make me a few friends in a hurry

A 6 liter bottle of Silver Oak on the line, and the best you got is how do you like your steak? For this kind of prize I wish you’d bring your A-game question. I score the question a 72.

My steak preference is based on my mood. Sometimes I want steak as steak and I do very little to it and cook it med-rare. Sometimes I want a good sauce and some mushrooms. Sometimes a good burger is enough.

I have both wristbands and my wife totally agrees with you. The old one is a classic, but the new one is a much better band.

QOTD – Because I haven’t had a chance to leave a comment, and I dont believe in the “1” or “top 25” comments…I dont waste your time or web space…lol
With that being said – I love my Prime rib Rare…but my Strip Medium Rare…

So Yes Mr. GARY VAY NER CHUCK (your Dad rules too)…. I am a lurker at times…. but I feel that I comment when it hits home! and steak and wine…hey hits home…. take a look too – I commented on the NYC wine tour…and you were not giving anything away! My office is in NYC – so those episodes hit home and that is why I left a comment!

UGH – got me all fired up this morning…..

Cheers!
Rich

Rare to medium rare of course…let sit for 10 min and enjoy…but so many options from grill to pan seared with butter mmmmm

I dont know why I’m bothering to enter this contest, i never win crap! I like my steak rare to medium rare with lots of butter,salt,and pepper.

QOTD: Medium. Simple salt, pepper and olive oil.

depends on the cut but usually bloody….to medium bloody.

I have both wrist bands. Shazam.

QOTD: These days people don’t know what medium rare means in restaurants, so I almost always just say “rare.” Medium rare stakes often come out brown… I want it warm all the way through sure, but definitely red all the way. Or just charred black and rare is nice…

David

Holy $h1t, that is a big bottle of wine! What is the shipping charge on that thing? No way the Fed Ex guy gets that to TX without shattering it into a thousand juice coated pieces. Oh well, guess that is why they sell insurance.

QOTD: Steak. Love it. Like mine with no BS. No sauce, or butter, or crap, just a little cracked pepper and we are good to go. Char grilled on a HOT flame, sear in that flavor. Rare-Med Rare. Leave that gristle on there, for the flavor. No fillets…they are to tough and bland. A nice rib-eye is where it’s at. Side of mushrooms. Garlic potatoes. Wedge salad with some money blue cheese. Damn, I am eating steak tonight.

Medium – rare

rare and preferably prepared at berns in tampa top notch.

NY Strip, Medium! Only way to go! Just had last night @ Striphouse in Village, very good, but the winelist sucks! AMM

QOTD: I like my steak medium rare, with salt, garlic, pepper rubbed in but not cooked on.

I also love it with butter sauted mushrooms on top.

QOTD: Medium well. Garlic, various spices. Mmmmmm.

As a Steelers’ fan I say go ahead and bust our chops. We deserve it. Afterall, they did lose to the hapless, hopeless J-E-T-S…and are looking pretty hapless and hopeless themselves recently.

QOTD: I like them cooked on my charcoal grill, medium, with a little olive oil and a good bbq rub.

QOTD: I like my steak grilled on my Big Green Egg (smoker / grill). The meat is always juicy and tender.