Favourite steak place : La Queue de Cheval in Montréal… Lou’s cut, rare, alomost dripping with blood!!! Man that’s good!

Best wishes to all the Vayniacs for this holiday period!

PhilB

Favourite steak place : La Queue de Cheval in Montréal… Lou’s cut, rare, alomost dripping with blood!!! Man that’s good!

Best wishes to all the Vayniacs for this holiday period!

PhilB

QOTD: Still begging for mercy with Au Poivre sauce.

Yum-yum…

QOTD: Still begging for mercy with Au Poivre sauce.

Yum-yum…

Sear a thick rib eye or NY cut medium rare with salt, pepper a touch of cumin and garlic and EVOO. Add on the side some carmelized onion and mushrooms with a touch of Marsala. Blessings to you and yours on this holiday and for always, GV. I’d lurk less if you could deliver to Nevada. I can’t even get a wrist band or T-shirt from you 🙁

Dry aged – cooked medium rare

Medium-Rare w/Salt/Pepper/EVOO. Rocks the house!

QOTD: Medium well from the grill with grilled onions.

Thanks for the heads up on the dessert wine. Going to try to find it here in Motown for Christmas Day!

qotd:
RARE, RARE, RARE

Trent. L

QOTD: medium rare with steak seasonings, cream horseradish sauce on the side and a good Cab!

QOTD:

I used to be nervous about having even a hint of red in my steak, but now Im starting to lean towards medium-rare -ish

(hope Im not too late!)

Medium rare. I usually sear it in a cast iron pan then in the oven for a short time.

Medium Well is the way to go.

hope I’m not too late for the drawing..
QOTD: Medium rare with sauteed mushrooms.. mmm.. Sullivan’s Steakhouse here I come..

I used to eat my steaks well done but then I realized hockey pucks don’t have that much flavor. Now I eat them medium with some grilled veggies!! Yummm

I used to eat my steaks well done but then I realized hockey pucks don’t have that much flavor. Now I eat them medium with some grilled veggies!! Yummm

QOTD: Medium Rare, at least 1 1/2 inch tall

Medium rare with salt and pepper. Let the meat speak for itself.

First off bring it up to room temperature, pat it dry, rub in some salt and freshly ground pepper, then using a charcoal (not a gas) grill, char the outside leaving the inside rare and juicy. Oh yeah, and it wouldn’t hurt to have a nice Cab as an accompaniment!!

QOTD – Cooked for a short time over high heat. Black and charred on the outside, rare on the inside. I work at a place that uses a rub of spices, olive oil and anchovy paste… unbelievable.

By the way, I live in Pennsylvania where the state storm troopers have a monopoly on all wine and liquors (except in state vineyards); can i still have wine shipped to me?

gary, thanks for doing the show. i know u have as much fun making it as we do watching it, and thats what makes it great.

-phil

medium rare chimichurri

Great episode gary that desert wine with steak sounds good.

QOYD:
-I like my steak medium rare. Bloody and a little warm in the middle yummmm

QOTD: Thick Ribeye, salt & pepper.Grilled or pan fried (super hot) medium rare.
Maybe a little Peter Luger’s sauce…

Fav way to eat steak. 1st start off with a good steak (prime/aged)- Med rare. Grilled or sauteed in butter and oil. That’s it. No sauce, no fancy stuff. Maybe a dollop of butter. OPh and a nice 6L bottle of Silver Oak : )

Medium rare McCormick’steak seasoning