10 steak fiorentina Recipes

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

beef tsp-bone steaks, cut to an even thickness of 1 to 1 1/4 inches, olive oil, garlic cloves, thinly sliced, fresh rosemary, leaves removed and roughly chopped, extra virgin olive oil, for drizzling, sea salt, fresh ground black pepper

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

cubed pork fatback, garlic, rosemary, bone-in rib-eye steak, salt and pepper

beef tsp-bone steaks, 2 to 2 1/2 inches thick, extra virgin olive oil, garlic clove, crushed, fresh rosemary, coarse sea salt, fresh ground black pepper, lemon wedges

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

bone steak , at least 3 inches thick (3 to 3 1/2 lb), chopped fresh rosemary leaves, chopped fresh sage leaves, fresh thyme leaves, freshly ground black pepper, kosher salt, best-quality extra virgin olive oil, garlic cloves, thinly sliced, spinach, washed , spun dry, stems removed, lemon, juiced, salt and pepper