One of my husband's favorite meals is bistecca fiorentina, so I'm going to get a great big porterhouse or t-bone for him and grill it as part of his Valentine's Day surprise dinner (a surprise because usually we eschew the celebration of Hallmark holidays, but I decided what the heck). I've dry aged standing rib roasts and a whole tenderloin before but haven't done it with individual steaks. Is it worth it to get the steak a day or two in advance and dry age it? Will there be any benefit, or is this technique better for big roasts? Any advice appreciated.