Ingredients are very simple!!! It is necessary to have thick slice of well matured porterhouse steak with some fat around it. On the picture you can see 3 inch thick, 2.2 kg (80 oz.) porterhouse steak. This size is optimal for Bistecca alla fiorentina cooking. If it is too big, you can shrink thickness to 2 inch, but not less! Before cooking, leave this steak for few hours at room temperature, to warm it up.