I hate the way this makes me sound, but Bistecca alla Fiorentina has only salt and maybe some olive oil and pepper at MOST in Florence, and is cooked over super hot coals. This is nothing like bistecca all fiorentina on any level... I'm sure it's tasty though.
Rodalpho - I agree with your marination comment, but I cannot see how could you possibly endorse sous vide prep of a dry aged porterhouse. A quality Steak is cooked over fire. Any other preparation is unthinkable.
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