thick-cut, dry-aged 24oz Porterhouse steak, raw to cook at home

Porterhouse means tenderloin steak on one side of the T-bone and New York Strip on the other — a true feast to feed your love!

Black Angus raised on pasture at Fischer Farms in Jasper, Indiana

Tuscany's infamous Fiorentina is "the king of all steaks." The story goes that the tradition of friends gathering around this massive porterhouse (also called T-bone) began in 16th Century Florence when the ruling Medici family donated meat for the Florentines to grill and share in the piazzas during the feast of San Lorenzo. 

Now Goose presents the "Indiana Fiorentina" with this thick-cut, dry-aged, Black Angus 24oz Porterhouse steak, raised on pasture by our friends at Fischer Farms and ready to cook at home for your loved one(s)!

We recommend keeping the seasoning simple to highlight this special cut: coarse sea salt and cracked peppercorns, maybe a bunch of rosemary to baste with the juices. We like preparing it as the Tuscans do: allow it to come to room temp before a high heat sear, and remember to let it rest before slicing.