Dry-Aged USDA Prime Porterhouse Steak Bistecca alla Fiorentina Recipe
Indulge in the ultimate culinary experience with this sumptuous Dry-Aged USDA Prime Porterhouse Steak Bistecca alla Fiorentina recipe. This classic Italian dish is sure to delight your taste buds and impress your guests.
- 2 Dry-Aged USDA Prime Porterhouse Steaks (each weighing approximately 2 pounds)
- 4 cloves of garlic, peeled and smashed
- 4 sprigs of fresh rosemary
- 4 tablespoons of extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Lemon wedges (optional)
Remove the steaks from the refrigerator and let them sit at room temperature for about an hour to take the chill off.
Preheat your grill or grill pan to high heat.
In a small bowl, mix together the garlic, rosemary, and extra-virgin olive oil.
Generously season the steaks on both sides with sea salt and freshly ground black pepper.
Using a pastry brush, coat the steaks with the garlic and rosemary oil mixture.
Place the steaks on the grill and cook for about 6-8 minutes on each side, or until they reach your desired level of doneness.
Once the steaks are cooked to perfection, remove them from the grill and let them rest for a few minutes before slicing.
To serve, slice the steaks against the grain into thick pieces and arrange them on a platter. Sprinkle some additional sea salt over the top and garnish with lemon wedges if desired.
Enjoy this succulent and flavorful Dry-Aged USDA Prime Porterhouse Steak Bistecca alla Fiorentina with your favorite sides and a glass of red wine for the ultimate dining experience.