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?

I love to eat my steak Medium + In between Med. & Med Well. Thank you. Happy Hoildays.

I don’t like beef steak, but I love tuna steak – medium rare, peppercorn encrusted. I am feeling the 6 liter Silver Oak! I have been very lucky this year. Where can I get a ‘Link it Up Mott!’ shirt? 🙂

QOTD: Bernaise is a must. I know some purists will question this, but a little…ok a lot of bernaise only serves to make it better.

QOTD: with the with cut of meat – just salt, pepper, and rare.

A nice tender medium; juicy with no red on the inside, but a bright pink.

I like Steak. I like steak in a restaurant, I like steak at home, I like steak, at someone else’s home. I like steak hot off the grill, I like steak leftovers, I like steak sandwiches, I like steak from the grocery, I like steak from the mail. I like all kinds, I wish I could have it all the time. I haven’t had it in quite some time, but someday, maybe next year, I will have it once a week. Oh and since we’re wishing, I’d like to drink some Silver Oak with it. The 1992 Silver Oak Cab is the nicest bottle my father ever shared with me. I’m glad he did, it took a lot of convincing. Happy Holidays Vaniaks (sp) I am back.

I like steak fried in butter. Try it.
The Christmas box of 4 wines arrived as have the TEE shirts and wrist bands.
We will decant the wine a few hours ahead. Would an aluminum pot work?
Mike

QOTD: Pan seared, medium rare, salt and pepper

Rib eye, medium rare, with some herb butter on top.

Hot off the grill, with a soy sauce and honey glaze.

Best is with butter, garlic parsley sause, lots of salt and pepper

On the grill, medium rare.

Served on a plate you need an oven mit to move, served with bubbling butter straight out of the 1800 degree oven. (oh yea…maybe a dash of salt)

QOTD: Au Poivre all the way…or however they make steak frites.

Medium-Well with a mushroom sauce

qotd – pre heat the oven to 450 with the skillet in the oven. slap your bone in ribeye on the hot pat with garlic, butter, salt, pepper and montral steak seasoning for 5min….flip for 5 more min, then take out and rest for 5min! Best F’ing steak you’ll ever eat!!!!!

QOTD: Oh man… steak!! I love steak, nearly as much as I love rack of lamb.

I like a yummy Filet Mignon, medium rare, oh man… and beyond that, there are soooo many ways to do it, how could I choose one!

Oh, well, definitely with a great class of red wine! (I’d probably choose a cab, but I’m wide open to anything anyone walks up to the table with.

Marinated and grilled at medium.

QOTD: GV, recently I’ve change my tune from Med-well to Medium Top Sirloin w/crushed peppercorn demi-glace topped of with a heaping load of Shrooms, Yumm !!!

I am a huge beef eater. I like my steak any range of medium.

Medium rare cooked porterhouse with a nice char on the outside served with sauteed mushrooms on the side paired with a nice big cab or Bordeaux.

QOTD: Medium rare seared in butter and course sea salt!!!!

QOTD: Cooked medium with salt & pepper.

What do you think of a Vayniac wristband with a retractable cord for all of the baby fans out there? I may have to MacGyver one for my 9 month old to keep his teething toys from falling on the floor.

Medium-rare with lots of salt (coarse) and a little bit of pepper. Some mashed potatoes wouldn’t hurt either… Thanks for the late-harvest riesling pair tip. Will have to try that.