I’m not very original; I lake my steak seared and rare.

Always medium with salt and pepper, and a little A1 steak sauce on the side.

QOTD: steak seasoned with pepper and garlic flakes; grilled rare.

Medium rare with blue cheese and walnut sauce

Steak? If its a lean cut i.e. Fillet or Porterhouse then Black and blue. If its a marble peice like a Rib Eye, I like it done a little more than that. The last time I was at Del Friscos I had a black and blue Rib Eye and it was just too tough to eat.

I’ve always wanted to buy one of the top end raw steaks and cook it at home. Although, the fillets we get from Costco are pretty tasty.

Steak? If its a lean cut i.e. Fillet or Porterhouse then Black and blue. If its a marble peice like a Rib Eye, I like it done a little more than that. The last time I was at Del Friscos I had a black and blue Rib Eye and it was just too tough to eat.

I’ve always wanted to buy one of the top end raw steaks and cook it at home. Although, the fillets we get from Costco are pretty tasty.

Love the idea of the dessert wine with the steak. My grandpa is such a steak & cab fanatic, he’d probably throw me out of the house if i served that, haha…
Props on the Smith & Wollensky’s reference by the way, one of those awesome steakhouses that goes pretty much unknown in CA. Had a great bone-in ribeye there with the truffled mac n cheese, which is to die for.

That being said, favorite steak is at Mastro’s in Beverly Hills, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it in between medium/medium-rare, with a side of creamed spinach and shoestring fries. Certainly not for any low-calorie fanatics, but who cares, its worth the heart attack

Love the idea of the dessert wine with the steak. My grandpa is such a steak & cab fanatic, he’d probably throw me out of the house if i served that, haha…
Props on the Smith & Wollensky’s reference by the way, one of those awesome steakhouses that goes pretty much unknown in CA. Had a great bone-in ribeye there with the truffled mac n cheese, which is to die for.

That being said, favorite steak is at Mastro’s in Beverly Hills, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it in between medium/medium-rare, with a side of creamed spinach and shoestring fries. Certainly not for any low-calorie fanatics, but who cares, its worth the heart attack

I prefer to grill my own steak, GV. New York preferably, splash some extra virgin on that baby, mince some rosemary and thyme, sprinkle sea salt and cracked black pepper and grill medium, that’s right GV, with that delicious crust and bloody red on the inside. Perfection.

I prefer to grill my own steak, GV. New York preferably, splash some extra virgin on that baby, mince some rosemary and thyme, sprinkle sea salt and cracked black pepper and grill medium, that’s right GV, with that delicious crust and bloody red on the inside. Perfection.

I like my steak medium rare, preferably with caramelized onions, cracked peppercorns, and (if I’m really lucky!) maybe a bit of hot sauce.

Another steak question for the vegetarians! Oh well, we gotta send Montana Legend some love for all their coolness… radoolness? It seems odd to me now, but once upon a time I liked my steaks pretty red, and spicy as you please.

Props on the Smith & Wollensky’s reference, one of those great steakhouses that goes unknown in CA. I had a great bone-in ribeye there with the truffled mac n cheese, which is to die for…

That being said, favorite steak is from Mastro’s, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it between medium/medium-rare with creamed spinach and shoestring fries… ridiculous. Not for the low-calorie fans for sure, but who cares, its worth the heart attack. If I had the gear at home to cook it like they do I would never leave my house

Props on the Smith & Wollensky’s reference, one of those great steakhouses that goes unknown in CA. I had a great bone-in ribeye there with the truffled mac n cheese, which is to die for…

That being said, favorite steak is from Mastro’s, they serve an amazing 18oz bone-in filet on sizzling hot plates. Get it between medium/medium-rare with creamed spinach and shoestring fries… ridiculous. Not for the low-calorie fans for sure, but who cares, its worth the heart attack. If I had the gear at home to cook it like they do I would never leave my house

Medium Rare, salt, pepper.

Medium Rare, salt, pepper.

QOTD: Prime Rib (end cut), medium. With a bottle of 2005 Melville Estate Pinot Noir!

QOTD: steak…chop it up, add a little raw egg, some onion, e.v.o.o., salt and pepper and et voila!

p.s. Tom Brady doesn’t eat steak; he eats the Jets for breakfast, lunch and dinner!

Filet – Medium rare – only way to go.

My wife and I each have the old classic wristband and are still waiting for the new one to arrive. We wait out by the mailbox…any day now!!!!

QOTD: Filet Mignon, au Poive. Medium rare!

QOTD: I like my steak marinated and on the grill. Usually because thats means my friends and I are grilling out.

QOTD- Medium rare, or even leaning toward rare is good. Salt, pepper, and a sprinkling of olive oil before being thrown on the flames.

I have to say that a medium-rare with a warm butter drizzle hits me in all the right spots. Pair that up with a great wine and you got yourself the best meal money can buy!

Great show as always.

QOTD: With Cabernet!

QOTD: little sea salt, cracked black pepper, grilled to Medium Rare please.

Hey, how about a “Mott Link it Up! ” T-shirt , wristband combo??????

Merry Christmas to you, your family and all the Vaniacs out there. Lurkers too.