8 florentine porterhouse steaks Recipes

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

balsamic vinegar, extra-virgin olive oil, chopped rosemary, porterhouse steak, about 4 inches thick, kosher salt, coarsely ground pepper

thick) porterhouse steaks (each about 2 1/2 lb), salt (preferably sea ), plus additional for sprinkling, olive oil for drizzling, lemon wedges

porterhouse steaks, 1 1/2 inches thick, olive oil, divided, garlic clove, cut in half, rosemary sprigs, fresh thyme sprigs, coarse sea salt or 1 1/2 tsp kosher salt, fresh coarse ground black pepper, slender asparagus , tough ends snapped off, olive oil, salt, black pepper

canola oil, plus more drizzling, olive, plus more drizzling, garlic, finely chopped, chopped fresh rosemary, porterhouse steaks, about 2 lb each and 1 1/2-inches thick, kosher salt and freshly ground black pepper, balsamic-rosemary steak sauce , recipe follows, heads treviso, balsamic vinegar, for drizzling, crumbled gorgonzola, fresh parsley leaves, for garnish, special equipment : 1 cup almond or cherry wood chips, soaked for 30 minutes, balsamic vinegar, garlic , smashed, fresh rosemary, red bell peppers, grilled, peeled, seeded and diced, honey, prepared horseradish, molasses, red wine vinegar, worcestershire sauce, kosher salt, coarsely ground black pepper

extra-virgin olive oil, kosher or other coarse salt, freshly ground black pepper, minced garlic, thick (or thicker ) porterhouse steak (2 to 3 lb), lemon wedges for garnish, dried porcini , morel, or shiitake mushrooms, boiling water, dry vermouth or dry sherry, chicken stock or veal stock, or canned chicken broth, olive oil , plus 1/4 to 1/2 cup, fresh medium-sized mushrooms, sliced, minced shallots or garlic, red wine vinegar or more to taste, balsamic vinegar, salt and freshly ground black pepper