Bill Schultz
TVWBB Hall of Fame
So this is a dish I have not done for a decade and I saw Bobby Flay doing it the other day and I smacked the back of my own head for forgetting how great it is.
This post also has a how to on a steak sauce that in my opinion is the best I have ever had, I hope you guys enjoy it.
This is also a collaboration, as I asked the CEO to make her homemade sauce and some pasta as a side.
So it begins
The CEO's sauce, with some sausage and meat in it been cooking all day, and a third cup of a good Balsamic Vinegar with some Rosemary being reduced for an hour or so. It comes out like a syrup and the flavor is unbelievable.
Some red pepper being roasted, then skinned and seeded
So the steak sauce consists of the roasted peppers, crushed red pepper flakes, garlic, Worcestershire Sauce, the reduced rosemary and balsamic strained, EVOO and Kosher and a dash of red wine vinegar
Notice how the balsamic has reduced from a third of a cup
In the food processor and done, fabulous taste
The meat, Choice Porterhouse Steaks, I asked my butcher at Shop Rite to cut me two steaks just over two inches thick, marinated over night in EVOO and Rosemary, and fresh garlic now coming up to room temp. They have to be at room temp for this recipe. Also some Italian Eggplant sliced and partially skinned. Going to be coated with EVOO and S&P
So started a chimney of lump and got it on the El Cheapo as this grill does allow me to adjust grate height, used the Grill Grate for the Eggplant. Big chunks of Hickory in the coals.
and a little refreshment
Done and heading in
I added some info and pics about the CEO's sauce on page three
This post also has a how to on a steak sauce that in my opinion is the best I have ever had, I hope you guys enjoy it.
This is also a collaboration, as I asked the CEO to make her homemade sauce and some pasta as a side.
So it begins
The CEO's sauce, with some sausage and meat in it been cooking all day, and a third cup of a good Balsamic Vinegar with some Rosemary being reduced for an hour or so. It comes out like a syrup and the flavor is unbelievable.
Some red pepper being roasted, then skinned and seeded
So the steak sauce consists of the roasted peppers, crushed red pepper flakes, garlic, Worcestershire Sauce, the reduced rosemary and balsamic strained, EVOO and Kosher and a dash of red wine vinegar
Notice how the balsamic has reduced from a third of a cup
In the food processor and done, fabulous taste
The meat, Choice Porterhouse Steaks, I asked my butcher at Shop Rite to cut me two steaks just over two inches thick, marinated over night in EVOO and Rosemary, and fresh garlic now coming up to room temp. They have to be at room temp for this recipe. Also some Italian Eggplant sliced and partially skinned. Going to be coated with EVOO and S&P
So started a chimney of lump and got it on the El Cheapo as this grill does allow me to adjust grate height, used the Grill Grate for the Eggplant. Big chunks of Hickory in the coals.
and a little refreshment
Done and heading in
I added some info and pics about the CEO's sauce on page three
Last edited:
