Low Sodium Gluten Free Bistecca alla Fiorentina

Total time1 hr 10 min

Prep time10 min

Cook time15 min

Low Sodium Gluten Free Bistecca alla Fiorentina

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Ingredients

2 servings

1 porterhouse or t-bone steak, 2 to 2 ½ inches thick (about 2 ½ to 3 lb)
1 ½ tsp kosher salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil, divided
2 sprigs fresh rosemary

For serving

1 lemon, cut into wedges
flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Remove the steak from the refrigerator and pat it completely dry with paper towels. Season all surfaces — including the sides — generously with the kosher salt and black pepper. Let the steak rest at room temperature for 30 to 45 minutes.
2
Heat a cast iron grill pan over high heat for 4 to 5 minutes, until the surface is smoking. Brush 1 tbsp of the olive oil over both flat sides of the steak.

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