I like my steak still mooooing

I don’t remember the last steak I had to be honest, but I probably would go medium with some kind of glaze or sauce.

I don’t remember the last steak I had to be honest, but I probably would go medium with some kind of glaze or sauce.

I love Silver Oak!!!! My goto wines when having a KILLER “med rare” steak are Silver Oak, and Heitz Cellars……plenty of other wines I like with the cow….but those two are classics imo!

My steak?

1. X-tra fatty.

2. Chared just well enough to singe that e-tra fat…aka…medium well.

Great show GV, I’ll be watching 24 for a possible fantasy pick.

I enjoy my steak medium raw with some baked mushrooms, boiled white rice, and a few pieces of french bread on the side to dip in the steak juices.

Gary,
I was looking forward to buying your Christmas 4 pack, but when I found shipping was $16 plus insurance I decided to put the $16 toward another bottle.
Love your show, not so loving your shipping price.

I love sweet wine but I never would have thought to have it with steak, lol!

qotd: medium well when ordering at a restaurant b/c it invariably always comes to the table a little rarer.

Hard Sear …Medium Rare to rare…with just a little “moo” left in it.

QOTD: Hands down, medium rare on a scorching hot grille seasoned with garlic pepper and a little sugar to give it that really nice glaze.

Great show. Sorry the Cabs didn’t stack up to the ones I had last night at a friend’s holiday party. The lineup started with a ’94 Dominus (what else) then a ’94 Chat Montelena and finished with a ’94 Staglin. Amazing wines.

Go Colts!

Cheers

QOTD: Hands down, medium rare on a scorching hot grille seasoned with garlic pepper and a little sugar to give it that really nice glaze.

Great show. Sorry the Cabs didn’t stack up to the ones I had last night at a friend’s holiday party. The lineup started with a ’94 Dominus (what else) then a ’94 Chat Montelena and finished with a ’94 Staglin. Amazing wines.

Go Colts!

Cheers

QOTD: Made of grilled Salmon.

QOTD: Made of grilled Salmon.

I love a skirt steak seasoned with salt and pepper, thrown on the grill, and then thinly sliced and served with melted butter and worcestershire sauce.

QOTD: Medium rare and on occassion with chimichurri sauce.
The Riesling matchup was pretty interesting. Have to try it someday.
Anyone else have other unorthodox matchups/pairing with steak?

I like my steak RARE !

Medium-well. Fresh black pepper. And no $12 baked potato on the side! Hey steakhouses … if I’m getting a hunk ‘o meat at your pricey diggs … throw in a tater will ya! Oh … and a 2004 Stag’s Leap Petite Syrah.

QOTD: I usually tell the wait staff to bring it however the chef wants to make it. If I get a blank stare, I go medium rare. Unless it’s kobe – full on rare.

qotd: filet, marinated in milk overnight, olive oil rub with salt and pepper, grilled medium rare.,,,

Medium rare and well crusted on the outside. Actually we just made Kobe-style Wagyu steaks for our anniversary on Friday. Nice.

QOTD: Grilled Rare to Medium Rare with just salt and pepper. MMMmm…mmmm….good!

QOTD1:I’m one of the original wristband owners with your auto on it.

QOTD2: Always medium.

QOTD: Best way to have steak is between rare and medium rare. Buy some New Yorks at Costco (yes Costco!), rub olive oil, sea salt and pepper and marinate in a baggie for a couple hours. Then grill on high for 3 minutes, and then on low heat for about 8 more minutes. Heaven on Earth.

Gary, can’t wait to try that D’Arenberg The Noble Riesling 2002. Sounds awesome, like something halfway between a Muscat and Tokaji. Yum.

QOTD: a real medium rare (cool pink)

Thanks for the interesting episode.

Woo, I’ve got one of both. I like the newer ones better though. The label on the old one started to come off after wearing it for a while. Guess that proves I wore it though.

QOTD: bloody as hell!