QOTD: I like all steak, as long as it’s medium-rare, not overly seasoned and tender!

QOTD: I like all steak, as long as it’s medium-rare, not overly seasoned and tender!

QOTD: I like a nice thick prime ribeye medium rare or maybe even rare with a bit of black pepper, some salt and not much else.

I like my steak medium rare. Just a little salt, pepper, and butter. Seared really hot and finished on low. That and some great wine…perfect steak

What’s up Gary! Love your show buddy. I watch it practically every day. I’ve even impressed my boss with the wine knowledge you’ve taught me. As far as the question of the day, I like my steak medium (slightly pink in the center). I’m getting hungry just thinking about it. I’ll definitely be browsing through Montana Legend’s. I really hope I get picked for the 6 liter Silver Oak. I’ll be at the 2003 Silver Oak Release Day in February. I hear it a great vintage. We’ll see.
Thanks.

Matt

Left over Filet Mignon sliced thin cold on a fresh artesan bread sandwich. Over 1200 posts now. still better odds than the lottery. Keep up the great show Gary. I am a novice cork dork, but I learn alot from your show and you have got me trying all kinds of new things. I find myself wanting to smell everything just to see if I can pick it up in my wine.

Medium rare bone-in ribeye, “Oscar Style” w/ potatoes au gratin and freshly sauteed greenbeans. Topped off w/ a nice Cab or Merlot. 🙂

Dave Ngan

An Irish, organic fillet with mash potatos.

Medium filet mignon topped with blue cheese butter. Victory.

Porter House 3 in. thick medium rare with creamed spinach and blue cheese mashed.

Hi Gary,
I like my steak with my family and friends.

happy holidays,
joey

I like my steak MW with veggies.

I like my steak prepared medium rare.

QOTD: I have 2 favorite ways to eat steak. One is seasoned simply and pan seared and finished in the oven to a rare state. The other way is to pound a ribeye thin and make steak diane.

QOTD: Since you asked how I like my steak and not what kind of steak I like… check out the comments people donâ??t listen do they. I would have to say salted, peppered, and slammed on the grill, in my back yard in Iowa period. I canâ??t tell you enough how excited Iâ??am that you do what you do, itâ??s not very often, especially in these times that you see someone so committed to their craft. Keep up the good work and Iâ??ll be emailing you soon to get my 6 liter! Take care, Marry Christmas.

Cut the horns off and wipe his ass…..RARE BABY!!!

Yeah, I got both wristbands, homie!
Ok, I need that large bottle of wine…
QOTD: Filet, cooked with butter and with a blue cheese crust, and wrapped in bacon — and if there’s a cabernet reduction sauce in the vicinity, frickin pour it on!!
Whoa. 🙂

QOTD: How do I like my steak? Grilled medium with a nice bottle of cab or merlot… To heck with the Sideways crowd. I still like merlot!

Coated with salt & crushed black pepper, grilled on HOT grill for a quick crust, leaving the interior rare/med rare. Drizzle with high quality olive oil and lemon.

QOTD: Burnt!

QOTD: Burnt!

Medium Rare filet with a killer Cabernet

Rare, with a large slice of Foie Gras on top.

Toasty char on the outside, juicy on the inside.

QOTD – Medium rare, sizzling hot, with a side of shrooms (not the wacky kind) and glass of, oh, lets say, 1992 Silver Oak…is there any other way?