I like my steak, medium rare. Cooked over a wood fire.

I like my steak, medium rare. Cooked over a wood fire.

Medium with cinnamon if I’m in the mood for sweet.

I like my steak heavily blackened, medium well done, with a wine/mushroom sauce. Grilled over charcoal is the best!

Rick

drizzled with olive oil, seasoned with salt, pepper, garlic powder, onion powder, and cayenne pepper – grilled on a barbecue – medium

drizzled with olive oil, seasoned with salt, pepper, garlic powder, onion powder, and cayenne pepper – grilled on a barbecue – medium

QOTD: I like my steak rare, a little char on the top but give me some blood inside…PLEASE!

I like my steak medium rare smoothered in Montreal steak seasoning with sauteed mushrooms and onions with a side of asparagus.

Yes, I’m a lurker, but daily watcher. QOTD – Medium Rare w/ EVOO, Salt, Pepper and Galic Salt…
Good Show.

Bar-be-qued. Seared, medium rare.

I order it medium in restaurants, but grill it medium rare at home. Why? Because most restaurants under cook steaks. I can handle it a little over cooked, but can’t stand them under cooked. Nice and red on the inside, but not still moo-ing.

Great show Gary. I’m going to have to have a lot of friends over to knock out 6 liters! Sounds like a good time.

barbequed, seared, med rare

QOTD: two inches thick, aged well, a little sea salt, touch of pepper, little olive oil,grilled leaving alot of pink (and a touch of barely warm) in the center. Served right next to muscular bottle of Montelena Cab!

I like my steak thick, medium rare after some great duck confit and a mid 90’s dominus.

I like my steak thick, medium rare after some great duck confit and a mid 90’s dominus.

Answer to quetion of the day: Medium Rare with a small pool of A1, on the side of the plate, for occasional light dipping. Please don’t give me a hard time about the A1.

kosher salt and fresh cracked pepper, sear hard on each side, then add large amount of butter, then baste till medium rare. and throw some garlic, and thyme in the pan at the end. drink with a nice turley zin…. ahh..

kosher salt and fresh cracked pepper, sear hard on each side, then add large amount of butter, then baste till medium rare. and throw some garlic, and thyme in the pan at the end. drink with a nice turley zin…. ahh..

i would also have to say the steak rossini in pretty damn good

Rare… as rare as possible. If you are going to enjoy the stake for its own flavor that is the only way to have it.

Medium well! With a big cali cab.

I like my steak medium with a really good Zinfandel like Quivera Anderson Ranch or Ravenswood Kunde Zin.

Sliced prime rib, charcoal-grilled, medium rare.

QOTD: Rare with a nice peppercorn sauce.

QOTD…….Chared on the hot coals with Hickory smoke medium rare!