Give It The Finger

I'm talking about your steak, silly.  Steak firmness to be exact.  How firm it is, helps determine if it is rare, medium or well.  Press your forefinger into the steak, lightly.  Then you can compare firmness to your face.  A well done steak is as firm as your forehead.  A medium steak is as firm as your chin. A rare steak is as firm as the end of your nose.

FLIP A STEAK ONE TIME AND ONE TIME ONLY!!!

Psst!  The secret to a great tasting steak grilled at home is... butter.  As soon as the steak is removed from the grill, shave 1/2 tablespoon of butter onto the steak and let it melt.  Ooh it's so good!  Don't forget about the wine with your steak dinner.

Leaving the red wine in the bottle to "breathe" doesn't do a thing.  You'll want to decant into glasses.

Let old reds breath for one hour.  The younger reds need 2 to 3 hours.

What temperature should the wine be when served?

     quality reds;  59 degrees - 65 degrees F

     lesser reds, roses and complex whites;  50 degrees - 55 degrees F

     typical whites; 46 degrees - 50 degrees F

     sweet whites like champagne; 43 degrees -46 degrees F