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32 ounces cut dry aged beef Porterhouse
Fresh cracked sea salt
Fresh cracked black pepper cron

Florentine style beef porterhouse


Bring the steak at room temperature, make sure the charcoal heat it up the grill to a surface temperature of 325 degrees, mark the steak both side for ten to 15 minutes each side, then put the steak on a rack cover for about another ten minutes with plastic wrap, this allow to keep the heat on the meat and juices to relax, seasoned with fresh cracked sea salt and pepper, sliced on a wood cutting board and served with all your favorite steak garnishes.

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