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

Check out this video about the amazing Florentine Steak:

A Steakhouse Classic, Elevated by Time

Experience a steakhouse classic at home with Meat N' Bone's Florentine Steak—a thick-cut, showstopping USDA Prime Porterhouse, dry-aged for a minimum of 45 days (often up to 65). Sourced from select Midwest Black Angus herds and representing the top 2% of USDA Prime beef, this steak boasts pronounced marbling (BMS 4+), a bold, nutty, "funky" dry-aged character, and unmatched tenderness.

Each cut is generously sized (47–49 oz), serving 3–4 guests, making it an ideal centerpiece for special occasions or memorable gatherings. The Porterhouse's forgiving nature allows you to grill, cast-iron sear, or oven-roast it to your preferred doneness—though medium-rare to medium is recommended for the best eating experience.

The 45+ Day Dry-Aged Difference

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.

Sourcing & Quality

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 of specific farms in the Midwest.

• 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 History of the Florentine

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.

Cooking Your Porterhouse

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.

Frequently Asked Questions

What makes this Florentine Steak special?

It’s a USDA Prime Porterhouse, dry-aged for at least 45 days (often 55–65), delivering deep, roasted, nutty flavors and exceptional tenderness—typically found only at elite steakhouses.

How big is the steak and how many does it serve?

Each steak weighs 47–49 oz and is designed to serve 3–4 people, making it ideal for sharing or special occasions.

What’s the flavor profile of a 45+ day dry-aged steak?

Expect a bold, “funky” umami character, with hints of blue cheese and sweetness from natural enzyme breakdown—perfect for those who love aged beef.

What’s the best way to cook this steak?

The Porterhouse is forgiving and can be grilled, seared in cast iron, or oven-roasted. Medium-rare to medium doneness is recommended. For extra flavor, add butter a few minutes before finishing.

Where is this beef sourced from?

This steak is sourced from select Midwest Black Angus herds, representing the top 2% of USDA Prime beef.

Is this steak fresh or frozen when it arrives?

Steaks are shipped sealed, fresh and frozen, to ensure maximum freshness and food safety during delivery.

What do customers say about this steak?

Reviews highlight its standout flavor, tenderness, and crowd-pleasing size. Many call it the best steak they’ve had at home, with several noting it’s perfect for holidays and celebrations.

How does dry aging affect the cooking process?

Dry aging removes moisture and breaks down enzymes, amplifying umami and producing a distinctive “funk.” These steaks cook faster than non-aged cuts and deliver a strong, savory aroma with a sweet finish.