8 florentine porterhouse Recipes

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

balsamic vinegar, extra-virgin olive oil, chopped rosemary, porterhouse steak, about 4 inches thick, kosher salt, coarsely ground pepper

porterhouse steaks (2-inch-thick ), salt, plus additional for sprinkling (preferably sea salt), olive oil, for drizzling

thick) porterhouse steaks (each about 2 1/2 lb), salt (preferably sea ), plus additional for sprinkling, olive oil for drizzling, lemon wedges

extra-virgin olive oil, kosher or other coarse salt, freshly ground black pepper, minced garlic, thick (or thicker ) porterhouse steak (2 to 3 lb), lemon wedges for garnish, dried porcini , morel, or shiitake mushrooms, boiling water, dry vermouth or dry sherry, chicken stock or veal stock, or canned chicken broth, olive oil , plus 1/4 to 1/2 cup, fresh medium-sized mushrooms, sliced, minced shallots or garlic, red wine vinegar or more to taste, balsamic vinegar, salt and freshly ground black pepper

canola oil, plus more drizzling, olive, plus more drizzling, garlic, finely chopped, chopped fresh rosemary, porterhouse steaks, about 2 lb each and 1 1/2-inches thick, kosher salt and freshly ground black pepper, balsamic-rosemary steak sauce , recipe follows, heads treviso, balsamic vinegar, for drizzling, crumbled gorgonzola, fresh parsley leaves, for garnish, special equipment : 1 cup almond or cherry wood chips, soaked for 30 minutes, balsamic vinegar, garlic , smashed, fresh rosemary, red bell peppers, grilled, peeled, seeded and diced, honey, prepared horseradish, molasses, red wine vinegar, worcestershire sauce, kosher salt, coarsely ground black pepper