The Most Satisfying Porterhouse Florentine

CHEF: Marco Pilloni

PREP TIME: 20 min

COOK TIME: 30 min



24 ounce Sterling Silver Premium Porterhouse Steak

4 large russet potatoes

½ cup half and half

2 tablespoons butter

4 roasted garlic cloves

4 cups of fresh spinach

Salt & Pepper to taste


For the Steak

Heat your grill up to Medium/High heat. Season your steak with oil and salt and pepper. Grill your steak until internal temp reaches 125 degrees. Let steak rest on cutting board.

For the Sides

Boil your potatoes in salted water until tender and cooked through. Use a potato masher or mixer to smash and whip your potatoes.  Incorporate your cream, butter, salt and paper to taste.

Sauté spinach in olive oil in a sauté pan with salt and pepper.

Plate, serve and enjoy!