Medium rare… pretty simple and straight up.

Four words — ve-ge-tar-ian.

QOTD: Cooked medium with a little sea salt and black pepper for seasoning. Yum.

Medium rare with a nice bordeaux and some garlic potatoes. that’s all i need and i’m set.

QOTD: Porterhouse, medium-rare, Santa Maria bbq style (grilled over California Live Oak).

I love my filet rubbed with freshly ground garlic, salt and pepper….then drenched in teriyaki and left to marinate for at the very least 30-45 minutes….longer if you can

And my Question of the Day to Gary…….Are you considered a lurker if you watch your show and hardly ever post, but you buy alot of your wine from winelibrary.com? Like right now, I’m going buy a bottle of the 2002 Dâ??arenberg Noble Riesling and give it a try. Sounds yummy.

Medium-well…really some crispiness on the outside and medium on the inside. Pair that with some buttered string beans. Amazing.

freshly ground pepper, salt… thats it…. cooked RARE 😀 thats the only way to go, feel the steaks real flavors.

Med Rare, salt crust and a side of onion rings.

1 1/2 inch Porterhouse,cooked rare, finished with butter. With my wife,good friends,and a 6 Liter of Silver Oak.

Med Rare ribeye – rubbed with Sel Gris and crushed black pepper – topped with foie gras butter and that nice 6L of silver oak on the side…Yumm! Dont worry Gary, you’re invited.

qotd…med-rare…or if im feeling RISKAYYY….BLACK AND BLUE BABY..

medium rare. Salt and pepper, no cover up sauce. Open flame is preferred. That’s a big bottle of wine!

wooo Gee!!!

1063 comments!! alll right!!! now under da grip o’ da grape!! 🙂
but will watch da episode tomorrow!! Moooochoo Mooocho Thaaanx
for keepin’ up dis Wooonderful Show!!!!!!! BooLa BoooooLa !!
BooooLa BoooLaaaaaa !!!!! 🙂 Thank You Geeeeee !!!! 🙂

QOTD: as fresh as possible, not aged, not marinated, not too seasoned, with a serious ammount of fat, paired with cabernet.

QOTD: Between Medium Rare to Rare, sometimes BLUE, depending on the mood!! Definitely not well done though……but maybe will not notice the difference after drinking the 6L.

It depends on the steak and the quality……high quality steak I like mid-rare…..cheers…

nothing better than charred prime; medium rare!
The cut depends on the mood.
EricOv

QOTD: Definitely medium rare here… No matter what steak it is. Overcooking the stake will only make it more dry and takes away the juiciness of the steak…

Salt, pepper, olive oil. Grilled medium rare.

QOD: medium-rare entrecote with black paper (roughly grind) and cream. Wine pairing: Bordeaux style blend, Chat-de-Pape, Amarone, Dolcetto (not all toghether, just one). However, almost as important as the wine pairing is that you eat it with other people who enjoy food and wine.

BTW, D’Arenberg. I think that this winery should get more attention. Almost anything I tasted from this winery was special. Ned to say that the next think I buy from them is the Noble Riesling.

Oh, I forgot: Yes, I have a black wristband, and I am ashamed to say that I did not send a photo of myself wearing it.

this is the first show that i’ve seen and really loved it.

QOTD: Totally depends on the quality of the meat. If it’s a good cut=rare (not raw) if it’s not such good quality or a bad cut= meduim.
I really want some steak now…

Medium rare, leaning towards rare, tiny bit of salt and pepper. Too many people burn the flavor right out of meat 🙂