QOTD: Gotta be medium rare. Don’t make the chef cry!!!

QOTD: Gotta be medium rare. Don’t make the chef cry!!!

Filet mignon, medium rare with a Napa Cab.

grilled, rare and no seasoning.

QOTD: MARINADE FOR A DAY IN CABERNET/GARLIC ON THE COUNTER- OUT IN THE SUN IF IT’S SUNNY OUT. MED RARE ON THE GRILL WITH LOTS OF HICKORY NUT HULLS FOR SMOKE.

I like my steak medium-rare. My favorite pairing is a ribeye with French Bordeaux

Great show! I am a big fan of d’Arenberg wines. And I love my steak rare with a nice salty crust.

Just rare to medium rare. Mushrooms and asparagus on the side are a great compliment.

I got the Christmas package already. They look like great wines. I’ll join Gary on Christmas for the tasting. I also ordered a case of the first six wines in the 12 days of Christmas promotion.

Ribeye, medium-rare with a Napa Zin.

salted before cooking and medium

Salt, pepper and bloody as hell.

Meduim Rare

QOTD: Rare!

QOTD: I like my steak medium with lots of good grill flavor on it.

So rare that a good vet could bring it back

Salt and peppered before grilling to medium doneness. Then with carmelized onions on top and garlic mashed potatoes on the side.

Medium rare

The only way to eat a nice butcher shop NY Strip steak, is grilled over wood smoke, medium rare with the Thunder Show playing in the background and good company.

QOTD medium rare, but edging to rare. Always ask for rare, it can always go back on the fire, never undone.
Gary… how come you did not spitbucket the steak? What cut was it, and how cold?

QOTD: When I buy less than great meat, I cook it to well done.

Nothing but medium rare for me.

Medium Rare at home and at a cheap place. At an expensive place RARE!

almost raw with sechuan pepper. best pairing so far: kabinett rieslings from rheingau or gewurztraminer from austria

NY Strip or Delmonico MR. 98 and 99 Barolos are drinking very well with such a steak right now. They have a great acidic, or rather tart finish, but full bodied mouth feel.

I’ve got to have my steak nice and red with juices running all over the plate and into my side dishes.