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$149.99

Florentine Steak (45+ Days Dry Aged) | USDA Prime

Rated 5.0 out of 5
8 Reviews
$149.99 47-49 oz

Regular price $149.99


Check out how THE COOKING COP AND BABE made it. Amazing video!!


According to the history books hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak aka "BISTECCA ALLA FIORENTINA" was born!

 

There are only a few ways to make perfect better.. and we think Dry Aging is one of them as it adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.

This is a THICK and BIG Porterhouse that will serve 3-4 people. 

We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

 

OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS

Our USDA Prime Porterhouse is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. 

 

ABOUT OUR DRY AGED STEAKS

Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

 

 

Source: US MidWest

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime 

Average Serving Size: Male 12 Oz (1/2 steak)  / Female 8 Oz (1/3 steak)

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, Cast-Iron, Oven

The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like.  We recommend adding some butter in the center of the steak a few minutes before removing from the grill. 

Suggested Reads on cooking Porterhouse:

 10 Steps to Grilling the Perfect Porterhouse (via BBQ Bibble)

Perfect Porterhouse Steak (via Bon Apepetit)

The Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a "T" shaped bone.

 

 


Check out how THE COOKING COP AND BABE made it. Amazing video!!


According to the history books hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak aka "BISTECCA ALLA FIORENTINA" was born!

 

There are only a few ways to make perfect better.. and we think Dry Aging is one of them as it adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.

This is a THICK and BIG Porterhouse that will serve 3-4 people. 

We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

 

OUR G1 CERTIFIED USDA PRIME PORTERHOUSE IS BEST IN CLASS

Our USDA Prime Porterhouse is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. 

 

ABOUT OUR DRY AGED STEAKS

Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

This steak has been dry aged for at-least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

 

 

Source: US MidWest

Grade: USDA Prime | Black Angus Beef | Top 2% of USDA Prime 

Average Serving Size: Male 12 Oz (1/2 steak)  / Female 8 Oz (1/3 steak)

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, Cast-Iron, Oven

The best thing about the porterhouse is that it is a forgiving steak. You can pretty much cook it any way you like.  We recommend adding some butter in the center of the steak a few minutes before removing from the grill. 

Suggested Reads on cooking Porterhouse:

 10 Steps to Grilling the Perfect Porterhouse (via BBQ Bibble)

Perfect Porterhouse Steak (via Bon Apepetit)

The Porterhouse is a large, tender steak full of flavor. It is a cut of steak that includes part of the tenderloin and the top loin steak. The steak includes a "T" shaped bone.

 

 

average rating 5.0 out of 5
Based on 8 reviews
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Rated 5 out of 5
8 Reviews
Reviewed by Luca C.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Very nice but not exactly a Fiorentina!

The beef stake itself worth to buy it at least once. Though being myself a Florentine (from Firenze, Toscana, Italia) I perfectly know the difference. Cut is the same, cooking way too (just salt and pepper NOTHING ELSE over it please) 5 minutes each side then 15-20 standing on the bone then rest other five and slice it all (we the Tuscans call it Tagliata) it has to be rare or medium rare but never beyond that point! Taste of this one was different from the Fiorentina but of course you can’t have a Chianina cow like we do in Tuscany. It was very tender and tasteful because of its aging. Not the ordinary bland food you have in USA where you have always to put sauces or other stuff because the basic ingredients are tastless. When the food is good you have to keep it simple and not to cover it with other flavors! At least Meat’n Bones has good and different not monotonous American meats as you find in most places of US. To get something close to our European healthy tasteful beef you have to buy stuff like this or wagyu but only if it’s from Japan. Wine to pair with a Fiorentina stake is “always” a Chianti (100% Pure Sangiovese) which we call the blood of our wonderful region.

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Reviewed by Ricardo P.
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Rated 5 out of 5
Review posted

Wow! Viva La Florentina

Excellent from the time it was unwrapped the smell of the 45 Day dry age, was incredible, excellent Medium rare. You can tell the quality in the taste.

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Reviewed by Francisco C.
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I recommend this product
Rated 5 out of 5
Review posted

Amazing steak

A lot of marble, almost like a wagyu Angus cross!

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