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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 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.
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.
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.
I would like to say it was my mastery of the grill but the real star was the 45 day aged porterhouse. I made a Steak Florentine recipe on the charcoal grill and it came out perfect. The aged flavor came through so nicely. I will be ordering again!
I got two steaks for 6 people. Everyone agreed that it was the best Thanksgiving meal.
An absolutely amazingly flavorful piece of meat. The cooking video on the meat n bone website was the perfect method. Well done guys!
It's a unique flavor - being aged, there's a hint of blue cheese in it. Love the video Meat n' Bone put together to show how to properly cook this big bad boy. It's a showstopper! It barely fits on a plate.
Was not disappointed at all - Such a great cut of meat! Worth ever penny and will be buying more.
