Dry-Aged USDA Prime Porterhouse Steak Bistecca alla Fiorentina


  • 2 Dry-Aged USDA Prime Porterhouse Steaks, about 2 inches thick
  • 2 tablespoons of coarse sea salt
  • 1 tablespoon of freshly cracked black pepper
  • 3 tablespoons of extra virgin olive oil
  • 4 cloves of garlic, peeled and smashed
  • A few sprigs of fresh rosemary


  1. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before cooking.
  2. Preheat your oven to 400°F.
  3. Generously season both sides of the steaks with the coarse sea salt and black pepper.
  4. Heat a large, oven-safe skillet over high heat. Add the olive oil and garlic, and cook until the garlic is golden brown.
  5. Remove the garlic from the skillet and discard it.
  6. Add the steaks to the skillet and sear for 2-3 minutes on each side until a golden-brown crust forms.
  7. Transfer the skillet to the oven and roast the steaks for 6-8 minutes for medium-rare, or until they reach your desired level of doneness.
  8. Remove the skillet from the oven and let the steaks rest for at least 5 minutes.
  9. Slice the steaks against the grain and serve with a drizzle of olive oil, a sprinkle of sea salt, and a few sprigs of fresh rosemary.

This dish is best served with a simple arugula salad dressed with lemon juice and extra virgin olive oil. Enjoy the robust flavor and tender texture of this Dry-Aged USDA Prime Porterhouse Steak Bistecca alla Fiorentina!