I’m SS Chris’s father-in-law.

QOTD: Medium

Medium rare NY Strip. Salt n’ Peppa. Even better, have Abe & Louie’s in Boston do it for me.

I made a mistake w/ my email address on the last post,,,Medium Rare

Holy smokes a 6 liter, i dont think i would be able to celler it because i would want to have a steak party the next day and crack that open.. gary… give a tip on decanting these bad boys

QOTD: i like my steak medium and if i’m in the mood a few crubles of bleau cheese

Gary – I’ve been a lurker for the past four months since I found you on the net. I’m here now. Steak – Medium rare with lots of crusted pepper and kosher salt over a very hot charcoal fire. You have encouraged me to experiment with new wines. I looking forward to Christmas and tasting drinking my surprise pack with you.

QOTD: I like alot of blood as much as the next guy, but for anything other than filet, I like medium rare because it affords the fat a chance to render more so than when rare…offering a juicier steak. For filet, with fat levels low, very rare…almost blue rare!!

QOTD: Steak Med Rare with blue cheese and a nice creamy white wine sauce!
Yum

QOTD: au poivre!

Grill cranked up to max.

Rib eye, rubbed with garlic, smoked salt and a blend of white/red/black freshly ground pepper. 2 minutes on the grill, then another 2 minutes at an angle that will produce a cross hatch. Flip the steak, repeat. Finish with The Hitching Post Magic Dust (yes, that Hitching Post) and enjoy!

2-3″ of Prime grade beef, room temp, rubbed with black pepper and sea salt:

White Hot Charcoal Grill,4-5 minutes per side.

Side dishes spinach or asparagus, garlic mash or fresh sweet corn on the cob.

Molto Bono.

CL

QOTD: ribeye, grilled high heat, medium rare and well seasoned.

Also, liked the riesling with steak idea. Tawny port works well too.

QOTD:
Medium rare with garlic butter on top. Best steak I ever had – pfeffer steak in Germany.

A juicy N.Y. steak med.-med. rare with edible fat, no grizzle please, salt,pepper,a very light hint of garlic salt and no gassious sauces or vegetable oil. Propane or grape wood for the grilling. (briquets suck)

I like my steak done medium rare, warm and red in the center but well seasoned and textured on the outside, similar to Capital Grille’s Kona rubbed steak.

Bone in filet, medium rare, served on a warm plate. No clarify, oil or crust.

how ever the chef would prepare it. Usually medium rare.

I like my steak medium. I especially like it with really big bottles of wine.

I know I’m way too late but…
medium rare. Missed you this week, GV, so I’m catching up on all the episodes at once.

O.K., my steak has to be medium rare, charcoal cooked, with salt, pepper, and a splash of Worcestershire. But, the best steak that hit this palate was char-broiled with a very thin crusty layer, almost burnt. The steak was closer to medium, but held all the juices, yes… very good.

Love the show,

PHIL

Thanks for the update on the Friday Power Tasting episode that I had to leave a comment here and NOT by email. This is my 1st time leaving a comment and I would LOVE to have that bottle of Silver Oak in my cellar. So…..here’s what I originally sent you via email (remember, it was sent on Monday 12/17/2007):

Gary:

Love the Thunder Show! I watch every night after I get home from work.

Great show today….I just bought a bottle of the 2004 Piedra Hill Purple Label. I’ll have to try it out myself to see if I agree with your tasting.

To answer today’s question for the Silver Oak prize…..I like my steak MEDIUM RARE (and preferably from Peter Luger!)

By the way….I am from PITTSBURGH…so maybe you’ll make the Steelers loss to the Jets go down a bit easier for me by sending me the Silver Oak!

I’ll be in NYC on Thursday for the Pitt/Duke BB game at the Garden. Let me know if you want to join my group for dinner at Peter Luger…we would love to have you with us!

Anyway….thanks for the great show. Keep up the good work!

Best,

Mark Exler

***ADDITIONAL COMMENT: You should have joined us at Peter Luger on Thursday…dinner was fantastic!

medium provided it’s a nice place where they tend to make it more rare. if it’s more of an outback place ill say medium rare sometimes.

Entrecote St. Jean, Montreal Quebec.
First, you start with a cream of leek soup. Then, a small salad of Bibb lettuce with olive oil, wine vinegar and touch of salt and pepper. Then your steak, cooked medium rare and served with pomme frites.
Profiteroles for dessert. Delicious; even better if served with a Silver Oak Cab.

QOTD: Medium, Medium Rare

Although, really it depends on who is cooking it.

Medium-rare with salt and pepper. Maybe with a little olive oil. And a glass of wine.

I like rare, as long as it isn’t pork.

A 1099 is not a W2.