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Description

Grand Western Reserve beef is defined by its wonderful marbling and juicy flavor, incorporating the attributes of US Prime and the versatility of top tier US Choice Beef.

Bring home the magnificence of an authentic Tuscan steakhouse with our Upper Choice Beef Porterhouse Roast (Bistecca alla Fiorentina)—cut to an impressive 5 inches thick exactly as tradition requires. This oversized, bone‑in porterhouse combines the tenderness of the filet mignon and the bold flavor of the strip steak, divided by its iconic T‑bone.

The extra‑thick 5" cut isn’t just visually stunning—it provides exceptional heat retention, ensures even cooking, and preserves a juicy, tender interior while allowing for the signature charred exterior that defines true Fiorentina style. Sourced from premium beef, this roast delivers rich marbling, deep beef flavor, and unmatched presentation.

At 5 inches, this cut represents the gold standard for Fiorentina lovers and serious grillers. Perfect for holiday feasts, upscale dinners, or gourmet meal prep, the Reserve Porterhouse Roast offers a dramatic presentation and a mouthwatering taste profile. Whether oven-roasted or grilled, this cut guarantees a memorable dining experience.

Grade: Upper Third USDA Choice or Higher.
Aged: 21+ days wet aged.
Weight: 6.5 - 7 LB avg.
Description: Cut 5" Thick.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Reverse-Sear Bistecca alla Fiorentina (5" Thick Porterhouse Roast)

Bring Steak to Room Temperature
Remove the 5" thick porterhouse roast from the refrigerator and let it sit for 60–90 minutes before cooking.
Season Generously
Pat dry and season heavily with coarse salt. Traditional Fiorentina uses only salt until after cooking — no pepper until the end.
Preheat the Oven
Set oven to 250°F (121°C) for a controlled slow cook.
Slow Roast
Place steak on a wire rack over a baking sheet. Cook until internal temperature reaches:
- Rare: 110–115°F (43–46°C)
- Medium-Rare: 120–125°F (49–52°C)
This will take approximately 60–90 minutes depending on thickness.
Preheat the Grill or Cast-Iron for Searing
Heat grill or cast-iron to extremely high heat: 700–900°F (371–482°C) if possible.
This mimics traditional Tuscan wood-fired cooking.
Sear the Steak
Sear each large flat side for 2–3 minutes until a deep crust forms.
Then sear all edges (including the fat cap) for 1–2 minutes each.
Final Internal Temperatures
After the sear, target:
- Rare: 120–125°F (49–52°C)
- Medium-Rare (Traditional): 130–135°F (54–57°C)
Do not cook beyond medium — Bistecca alla Fiorentina should remain pink.
Rest Before Serving
Rest for 10–15 minutes before slicing for perfect juiciness.
Slice & Serve Tuscan Style
Cut the loin and tenderloin sections off the bone and slice into thick strips. Drizzle lightly with olive oil and sprinkle with flaky salt and cracked pepper.

Method 2: Open-Fire Tuscan Style (Traditional Fiorentina Over Wood Coals)

Prepare the Fire
Build a hardwood fire and let it burn down to glowing embers. Ideal grate temperature: 700–900°F (371–482°C).
Season the Steak
Coarse salt only — traditional Tuscan preparation.
Sear Both Sides
Place steak directly over the embers. Sear each side for 4–5 minutes to develop deep char.
Stand the Roast on Its Edge
Move to indirect heat and stand the porterhouse on the bone edge. Cook for 20–30 minutes until internal temperature reaches:
- 120–125°F (49–52°C) Rare
- 130–135°F (54–57°C) Medium-Rare
Rotate occasionally for even cooking.
Rest Before Serving
Rest for 10–15 minutes to ensure juices redistribute.
Slice & Serve
Cut the loin and tenderloin from the bone, then slice thickly. Finish with extra-virgin olive oil, sea salt, and fresh rosemary if desired.

Serving Suggestions:

Serve Bistecca alla Fiorentina with Tuscan-style sides such as white beans in olive oil, arugula salad, roasted potatoes, grilled vegetables, or crusty bread. Pair with bold red wines like Chianti Classico, Brunello di Montalcino, or Cabernet Sauvignon.