Comments on: Zak Cooks Dinner: Bistecca alla Fiorentina

By: Ohio Beef Council

Ohio Beef Council — Wed, 25 May 2011 15:04:38 +0000

Barbara,

You are a great ambassador for our industry. Your knowledge, passion and use of the most delicious avaialable is appreciated. It is exciting to see experts, such as yourself, utilizing beef to its fullest extent. We also love the agricultural persona stressed with your blog!

Kudos!
Ohio Beef Council

By: Vettie

Vettie — Mon, 16 May 2011 16:52:05 +0000

Thank you for this post.
I spent the weekend reading Raichlen’s “Plant Barbeque!” whilst dreaming of the lovely 2 week camping trip I’ll be taking in July.You made me decide to take the plunge and get his “Barbeque Bible” as well:).
You might be happy to know that I’ll also be taking some of your version of char siu camping with me. Makes wonderful sliders, stir fry and additions to Mandarin wonton soup with of course your chicky pork stock as the base.

Thanks much for being U!

By: Barbara

Barbara — Fri, 13 May 2011 14:23:49 +0000

Yes, Laura, it would. Don’t grill for as long. That’s it. Grill it as you would grill your usual filet mignon.

Truthfully, I suspect the olive oil is used traditionally because the Chianina are not very fatty cattle. They have very lean meat, so the huge amount of olive oil is probably to make up for that.

But on the other hand–it could be that the olive oil just tastes fantastic, and they’d have done it no matter what kind of cow they were cooking.

By: Laura B.

Laura B. — Fri, 13 May 2011 13:18:09 +0000

Barbara, I swear I can hear my boyfriend begging me to cook this all the way from Afghanistan. Would this recipe work with a leaner but tender cut of beef, like a filet mignon?