Wagyu Porterhouse alla Fiorentina with Rosemary & Sea Salt
This Wagyu Porterhouse alla Fiorentina celebrates the rich marbling and flavor of Wagyu with a simple, high-heat preparation inspired by the Florentine classic. Fresh rosemary, garlic, olive oil, flaky sea salt, and lemon complement the steak without overpowering it.
Ingredients
- 1 Wagyu Porterhouse #4/5 (approx. 2 lbs, 1.5-inch thick)
- 2 tbsp extra virgin olive oil, divided
- Flaky sea salt and coarse black pepper
- 3 sprigs fresh rosemary
- 2 cloves garlic, smashed
- 1 lemon, halved
Instructions
- Bring the porterhouse to room temperature. Pat dry and rub with 1 tablespoon of olive oil.
- Preheat a grill or grill pan to very high heat.
- Sear the porterhouse for 4 to 5 minutes per side, then stand it on the bone edge for 1 to 2 minutes to render the fat near the bone.
- During the last 2 minutes of cooking, add the rosemary and garlic to the grate near the steak to infuse smoke.
- Transfer the steak to a cutting board and let it rest for 10 minutes. Slice both the strip and tenderloin sides off the bone and cut into thick slices.
- Fan the slices back around the bone, drizzle with the remaining olive oil, and finish with flaky sea salt, coarse black pepper, and a squeeze of fresh lemon.
Serving Tips
Serve the Wagyu porterhouse family-style on a large wooden board with a simple arugula and Parmesan salad for a Florentine-inspired presentation. Keep the accompaniments simple so the Wagyu remains the centerpiece of the meal.
