Bistecca Alla Fiorentina (Florentine Steak)

Meet the king of all steaks, Bistecca Alla Fiorentina. A seasoned 3-pound porterhouse steak that is grilled to perfection!


  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 1 tablespoon of sea salt
  • 1 teaspoon of pepper
  • 2 tablespoons of olive oil
  • 2 1/2 to 3-pound porterhouse Rosewood Wagyu steak
  • 2 sprigs each of fresh rosemary, sage and thyme wrapped with butchers twine at the root end.
  • 3 tablespoons of melted unsalted butter




  1. In a small bowl mix together the onion powder, garlic powder, salt, and pepper and set aside. 2. Brush the olive oil all over the porterhouse steak, then season generously with the spice blend you just made.
  2. Place the steak on a hot grill 450° to 550°) or griddle pan and cook for 4 to 6 minutes per side for a rare internal temperature. Add 2 to 3 minutes of cooking time per side for medium-rare internal temperature.
  3. Once you flip the steak for the first time begin to baste it by dipping the herbs in the melted butter and brushing the steak with them.
  4. Once the steak is done cooking, let it rest for 3 to 4 minutes before carving the strip and filet mignon away from the bone and slicing them.