I have an original wristband.
now for my greedy lurker response.
QOD; i like my steak rubbed with salt and lots of coarse ground pepper, seared, and finished to medium rare.

Love it RARE!!!

I have both wristbands. (Pictures pending.)

I like my steak medium rare.

I an not a lurker but I still want a chance at the BIG bottle!

Rub with olive oil. Season with Garlic salt and very coarse ground pepper then sear over the hottest fire you can build. Then reduce heat and cook until barely medium rare (red, not pink center). Serve with a big-ass cab.

I like my steak medium rare.

Intersting idea with the dessert wine – I’ll have to try that…

Medium rare baby!! I like it bloody!

Gary, you gotta try this steak I had the other night… Too bad Lizzie won’t let you cause of your cholesterol. HA!

First start off with a 4oz sirloin (that’s what they used at the restaurant, would be much better with a filet) then put some goat cheese on it. Sandwich the goat cheese with another 4 oz steak and then top it all off with a “dried cherry” sauce. It was like cheese appetizer, steak entree, and cherry cobbler all wrapped up into a neat package that even the Earl of Sandwich would be proud of! It was great!

QOTD: I still like my steak with our family secret marinade grilled by none other than myself to perfection. That’s my favorite steak.

I’d like to have my steak cooked by Mott!

just catching up on my episodes. Hope I’m not too late. Anyway, love me some med-rare unless it’s filet and then you’ve got to go to full rare on that sucker. peace and Joy and a big ass bottle of Silver Oak!

QOTD: Thick, juicy, medium rare

QOTD:Seared medium with hot peppers on top.

medium rare baby!

Medium rare

Great show. First time comments from a long time lurker here. On the road for work right now trying to decide what to have for dinner. Steak and wine it is…. Medium rare rib-eye and Mt. Veeder Cab.

Great Show!!!
QOTD: Definitely cooked to a Medium with coarse black pepper. Not much else.

–RH

QOTD: I like my steak rare.

My answer differs depending on which continent I find myself:

North America: rare
Europe: “a point” (which is French for medium rare – but is the equivalent of a North American rare)

Edwardo

Medium rare, rested, and au poivre.

Rolled in Koshah’ salt. High heat then “turn down the damn grill!” A cool pink inside for me.
LOVE YER SHOW MANNNNNNNN!!!!!

Great Show!!!
QOTD: Definitely cooked well done with coarse black pepper. Not much else.

Rare. Only way to go. Don’t trust someone’s pallet that likes his stake well done.

QOTD – Bloody red

Luv steak and free wine…
QOTD: on the BBQ, medium rare with Montréal steak spice rub

medium rare. it’s so obvious the question is just silly.

I know I’m too late for the contest, but I wanted to comment anyway. I’m done being a lurker.

I prefer my steaks medium rare, with a well maillard-treated crust.

Also, everyone should check out my new blog, where I report on my home food making activities such as tonight’s goat ragu, or last week’s lamb bacon. Thanks!