Thanks for the comments/suggestions and feedback.
I hear you regarding the Lemon. While it may be "traditional", I do kind of like it with the EVOO on the porterhouse. It gives it a different spin from the other steaks that we eat.
THe fresh rosemary is a Y/N option depending on the mood. Sometimes I use it, sometimes I don't, but I do understand how that could impact.
I also realize that the true cut that is used in Italy is from a different breed and that can impact on the flavoring/pairing.
A fine Barolo or 100% Sangiovese might be the selection on my next try.
All of the suggestions have merit and are appreciated. I guess I am just wanting to kick it up a notch or two, since I do it once a month on my grill. THus, I can keep going until I realllllly get it right~
Any other thoughts/comments/follow-ups are also appreciated.