rare but nicely charred, with cabrales or valdeon bleu cheese

I have both flavors of wristband. Which reminds me I need to send you a pic.

For the record, I leave a comments whether there is a prize or not… but the prize is nice 🙂

QOTD: Just salt, pepper and a little olive oil, grilled, rare. Sautéed mushrooms are a nice side.

Burt on the outside, and raw on the inside. With a salt, garlic, and olive oil rub. Smothered with fried onions.

QOTD – Medium rare cooked in the oven in a cast iron skillet covered in salt pepper and celery seed. The seeds explode with flavor when you eat them.

Bloody as hell.

Medium rare with mushrooms

QOTD: Medium rare, lots of fresh pepper, dash of sea salt

QOTD: Medium rare, lots of fresh pepper, dash of sea salt

QOTD: Medium to medium-rare, depending on the steak’s quality and side dishes.

I haven’t yet had a “magic moment” when pairing wine with steak, although a few have come close. I’m still experimenting, though, and will have to give desert Riesling a go sometime. =P

Kobe is always Med Rare to allow the fat to warm up…
Everything else.. RARE!!! I like em moo-en…..

Ohh yeah… Old school wrist band baby!!!

QotD: I like my steak marinated with my mother’s homemade blend of herbs and spices, breaded, and served with freshly steamed peas and carrots.

And now, thanks to the show, I’ll take a glass of the Riesling afterwards for a change of pace.

Prime Ribeye between rare and medium rare – grilled on an oak and hickory fire with 1990 Lynch Bages – Ahhh

Another good show!

QOTD: Medium Rare with salt and pepper.

Keep up the great work!

QOTD: I would have to say I like my steak cooked somewhere between medium and medium well. I call it medium plus. I nice shade of pink!

QOTD: I would have to say I like my steak cooked somewhere between medium and medium well. I call it medium plus. I nice shade of pink!

dude, call me a lurker, but I want that 6L bottle 😉

QOTD: medium rare, with a bit of garlic butter.

Medium rare, no direct heat and a little smoke. Salt and pepper only.

Grilled, medium rare, some olive oil, salt / peper, and maybe a little garlic seasoning.

Great show Gary – Going to have to try that Riesling pairing with my next steak.

QOTD: 1 1/2″ porterhouse, rubbed with olive oil, salt and pepper, seared for 3-4 minutes a side on a hot stovetop and served medium rare with a slice of lemon.

I’ll take a nice Chianti or Rosso di Montalcino with that, too please!

Medium well, with chimichurri

QOTD: I like my steak medium well.

black and blue my friend……….Gimme the wine baby!!!!!!!!!!!!!!

thanks Gary for that episode. I will be thinking about it in my sleep.

QOTD: Steak….exactly medium. Lots of Garlic roasted A1….

QOTD: Tenderloin, pressed with crushed peppercorns, seared in butter & EVOO, medium rare. Topped with a cognac cream sauce. 🙂