5 fiorentina porterhouse Recipes

porterhouse steaks or 2 (1 1/3 lb) beef tsp-bone steaks, 1 inch thick, extra virgin olive oil, divided, kosher salt, fresh ground black pepper, lemon wedges

porterhouse or tsp-bone steak, 2 inches thick, kosher salt and freshly ground black pepper, dried thyme, arugula leaves, garlic, minced, olive oil, plus more for drizzling (optional), juice of 1 lemon, coarse sea salt or smoked or citrus salt for garnish, shavings of parmesan cheese

pork fatback, cubed, garlic cloves, peeled, dried rosemary, porterhouse steaks, coarse salt , to taste, pepper, freshly ground

porterhouse steaks, about 2 inches thick, grey sea salt, coarse grind black pepper, pure olive oil, great balsamic vinegar