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

i thought you were sending those bands out for free, i never got one. can i buy one?

oops…. canadian montreal steak seasoning, med, tab of worshire, HI heat quick burn on the grill

Filet, almost medium, but not rare, with blue cheese crumbles on a nice hot sizzling plate!

Medium. Well seasoned and coated in a garlicky balsamic reduction sauce with wild mushrooms and a glass of aglianico.

QOTD: Medium Rare with plenty of horseradish.

btw, Thanks for all your votes! I couldn’t be more proud of my son.

Gotta love being a Vayniac! 🙂

QOTD: Walk a cow through a warm room – rare. That’s how I roll with my red meat, baby! Oh, and extra “marbling” or as less politically correct people (like me) call it Fatty.

My Vikes are on a streak, look out!

Scott

GV – thanks for the show. QOTD – Medium rare.

I Like a ChateauBriand Medium rare … makes good left-overs too !!

QOTD: I wouldn’t call it Pittsburgh style, but I like my steaks on the flat top (really nice crust) cooked to medium rare. I don’t like the char, just the nice flavor of the seasoning.

QOTD: I wouldn’t call it Pittsburgh style, but I like my steaks on the flat top (really nice crust) cooked to medium rare. I don’t like the char, just the nice flavor of the seasoning.

With chimichurri sauce….

Good show Gary, that steak looked nice (and bloody), but the sticky Riesling looked awesome.

QOTD – Medium rare, with the emphasis on the rare. Lots of black pepper, and some fried onion and mushrooms (with a touch of garlic) on the side.

Qotd: Medium rare, glazed with any number of reductions, lightly salted and peppered,

I hope WL is checking for IP addresses and not just going off email.

Interesting tie in today’s show. I worked for Ruth’s Chris for a while. We had a 30 person party get one of those silver oak 6 liters. F’in corked! Best part was the dude who ordered it said it was fine!

QOTD,
Rare, rare, rare with no seasoning on it. Let the steak flavor come out. (must be a good cut). Sometimes rosemary on the grill also.

My mom has always liked steak extremely rare. The legend goes…She was at a nice restaurant, and asked for a steak very rare, and was very clear to the waiter…So clear that the chef came out to clarify exactly how rare.

She said “Knocks it horns off, wipe is a** and walk it through a warm kitchen.” That got the point across. She now knows to order it ‘bleu?’.

Nice show BTW

I like mine medium well with frizzzzzled onions and garlic mashed potatoes! MMM and a nice glass of red 🙂

QOTD: medium rare with a heaping side of smashed potatoes.

Rare. With sea salt and ground pepper. Nothing else.

Medium-rare aged NY strip with salt and pepper and a side of brandy mushroom cream sauce.

Big G, Nice one. Love the contests. Ok, first Yes I’m from the old school and have the OG wrist band. 2nd I thought you said Washington Wines would become the new Napa, not Portugal?

QOTD: Medium Rare, like the cook prefers

Great show Gary, I am a big steak fan.

I have one of the green wrist bands…old school in the house!!!!

QOTD: Medium rare, and when I am in the mood I will have it rare.

QOTD – Medium / Medium Well – I like the nice pink ribbon running through the meat. I have an AWESOME Garlic marinade. Let it sit 24 hours in it, a little grilly grill and the meat just melts in your mouth.

I have pared it with a nice south african Shiraz. That usually does the trick.

I like your riesling idea though, i would not have thought about it – I’ll have to give it a shot.

Great show Gary, I am a big steak fan.

I have one of the green wrist bands…old school in the house!!!!

QOTD: Medium rare, and when I am in the mood I will have it rare.

QOTD – Medium / Medium Well – I like the nice pink ribbon running through the meat. I have an AWESOME Garlic marinade. Let it sit 24 hours in it, a little grilly grill and the meat just melts in your mouth.

I have pared it with a nice south african Shiraz. That usually does the trick.

I like your riesling idea though, i would not have thought about it – I’ll have to give it a shot.

QOTD: I have been a vegetarian for the last 9 years, but back in the dayâ?¦medium well.

Gary,
Awesome job as always…I love the thunder show!