My first experience was at home, My father would buy big Porterhouse Steaks.
He would then slice small slits into the body of the meat and fill the holes with fresh garlic and fresh Italian parsley.
The Porterhouse Steaks were then seasoned with salt and pepper. The Steaks were then simply grilled on a hot grill fired with charcoal briquettes.
He made a Porterhouse for each of us! I loved the flavor of the Fresh Garlic, Italian Parsley and seared beef!
We would fight for the juices left on the platter so we could soak it up with Italian Bread and savor the intense fatty juicy beef essence!
The image is from Osteria Bepo which was the same restaurant where Sharon and I experienced the classic Florence version.
The Steak was dry aged and around 24 oz. I was able to see the Chef carrying beef on his shoulder into the kitchen so I knew it was cut in house! The Steak was sliced table side and presented on a platter with the natural jus, wonderful simple rich deep beef flavor!Here is my version, you may use a boneless Strip Steak or Ribeye Steak. I like the Porterhouse because it has the Strip Loin and the Filet cut plus the bone. By the way my Mother would never leave a bone not cleaned!
To this day it kills me not to be able to clean the bone of a great Steak when eating out at a Steak House!