I like mine medium rare and brushed with ground black pepper and butter right at the end. With Mexican style BBQ styled corn on the cob. A big cab or zin.

Love it rare with peppercorns.

Medium Rare all the way, oh, and a six liter bottle of Silver Oak pairs exceptionally! Hey, that bottle size is called “Imperial”! Check out this link- http://www.damngoodwine.com/botts1.htm

QOTD: Cover both sides liberally with Kosher salt. Sear each side on high heat for two minutes. Pull from the grill and brush each side with extra virgin olive oil. Return to grill and cook each side for 5 minutes. Comes out medium/medium rare. So simple, yet so delicious. Try it!

medium rare – with a little salt and pepper. Good steak should never be disguised.

QOTD – Medium Rare, and if it is good enough meat NOTHING ELSE

With a good steak, just some peppercorn and medium-rare. some Butter also works, sizzling on the plate.

With a good steak, just some peppercorn and medium-rare. some Butter also works, sizzling on the plate.

QOTD: I like my steak somewhere between medium rare and medium. It drives me nuts, however, the amount of variance from restaurant to restaurant and even order to order.

QOTD: MEDIUM RARE
STEAK+DESERT WINE ROCK’N’ROLL, BREAKING ALL THE RULES! TRY IT WITH SPARKLING SHIRAZ!

Green Vayniac wristband? Yep, I’ve got one. Sent a picture of it to WL? Uh…well…I’ve taken a couple pictures, but they really sucked. Guess I should send one anyway, huh?

QOD – Medium rare with a little salt and pepper. Nothing else comes close.

QOTD: Rare, nice and cool with lots of blood.

Best when rolled in whole peppercorns with some light starches as sides.

Early new year’s resolution: I shall stop being a lurker 🙂
Especially if I win the big ‘ole bottle *fingers crossed*

can’t wait to try the late harvest and steak pairing!

QOTD: I like it medium but well-seared on the outside. ‘Long side some garlic mashed spuds and asparagus is nice too.

Keep up the good work GV. And get some rest!

QOTD: Medium rare with roasted garlic butter served.

will have to try the riesling pairing. Fun show!

I like it as rare as possible, gotta love the blood.

qotd- just about anyway but tough- on a plate, on a stick, between 2 slices of bread- I love steak and really don’t get enough of it!
Missed you yesterday but caught up now, sorry my wine went to someone else, all forgiven when I pop that 6L.

QOTD: I like my steak marinated and basted with a combination of olive oil, butter, garlic, and terrigon, then cooked medium-rare on a charcoal grill with soaked mesquite wood chips smoking away.

MY TIP OF THE DAY: This is a really good one: After the steak comes off the grill, broiler or skillet, and has been plated, squeeze two or three drops of lemon juice on each serving. This will clearly soften up the tannins in any red wine you serve with it, and make both the red wine and the combination way more enjoyable. Apparantly, the acidity in the lemon juice counter-acts the tannin, especially if you are serving a younger cabernet or other tannic young wine. This was demonstrated to me in a seminar conducted by Tim Hanni, the first MASTER OF WINE from America. Believe me….it works!

I like mine straight up, medium rare, just the minimum of seasoning. It’s all about the quality of the raw ingredients. Cheers.

Just received my secret Christmas 4pack, and am very fired up to do the year-over-year comp…

QOTD: Medium rare ribeye, salt and pepper, half pat of butter melted on top

QOTD: prepared medium, but sometimes this comes out well done. I like marinades and sauces too, but sometimes it’s the best having beef on its own.

QOTD: Medium Rare

I can’t wait to try that last pairing. I will have to surprise my boyfriend and make him think I’m crazy some night by ordering it 🙂

QOTD: I like my steak medium-rare. It can be hit or miss if I actually get medium rare or medium. I have never sent a steak back for being overcooked, but maybe I should start looking into that.

QOTD: Sea Salt, Course Ground Pink Pepper, and finely found New Mexico Chili rubbed onto the outside of a t-bone (bone in of course!) steak, medium rare.

i know it’s lame, but i like mine medium well!

Blackened prime rib is my favorite!