Bistecca Fiorentina

[Bob Mann]

That is a great looking cook and pics Bill!

 

[Bill Schultz]

Thanks Guy's, I had left overs tonight and it is just as good the second time around. This is a recipe that is traditional and yet modern for all steak lovers and lovers of the grill

 

[Clay Neubauer]

Could you post a recipe for that sauce, if it's more than just tomatoes simmered in some sausage and herbs?

 

[Luke P]

Gorgeous cook. Love the plated pic, and you just inspired me to grab some eggplant at the store.

 

[Chris Lynch]

Nice nice nice!

 

[Bill Schultz]

Clay, the sauce starts here

Then the CEO takes a jar or two of that, and she starts a big pot by frying up some onion in the bottom, and usually browns some meat in the same pot, that is often different each time depending on what she is using the sauce for, some basil, salt and pepper to taste and then the jars of sauce.
She usually simmers it all day with the meat in it, it reduces by at least a couple of inches in the pot.
She may add other things that she does not tell me, that is how Italian CEO's operate you know. There is always something I am not told.

 

[Dean V]

Bistecca Fiorentina - I cant say it much less cook it. Looks very, very good and out of my league.

 

[Gregory R]

Bill - I bow to the master!! What an impressive cook!!! Great job!!!!

 

[Bill Schultz]

Boy Gregory that is the pot calling the kettle black, but thanks

 

[Bill Schultz]

The great end to the left overs

 

[Wolgast]

Ohhh my that is just outstanding!

 

[Brian Dahl]

Good stuff here, Bill! The meal that keeps on giving! That's a lotta sauce!

 

[Bill Schultz]

That was for us and for my Bro in Law for one year Brian, he got sick this year so we have not made any this summer. Pickings are going to be lean.