Florentine Steak (45+ Days Dry Aged) | USDA Prime

Check out this video about the amazing Florentine Steak: According to the history books, hangry British aristocrats visited the De' Medici family who ruled Florentine and demanded to be served huge chunks of beef. Local butchers got right to work and cut these BIG and THICK Porterhouse steaks to be cooked in fires around the Church of San Lorenzo. Right then and there the Florentine Steak, aka "BISTECCA ALLA FIORENTINA," was born! There are only a few ways to make perfect better and we think dry-aging is one of them as it adds even more tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak. This is a THICK and BIG Porterhouse that will serve 3-4 people. We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses. Our G1 Certified USDA Prime Porterhouse Is Best In Class Our USDA