Almond Free Gluten Free Bistecca alla Fiorentina

This is Tuscan steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming heat until a deep mahogany crust forms on the outside while the interior stays tender and rosy. The ingredient list is refreshingly short: a great piece of beef, kosher salt, black pepper, olive oil, and a couple of rosemary sprigs draped over the top while it rests. That simplicity is exactly the point, and it's naturally free from nuts of any kind, so there's nothing to scrutinize on a label or swap out. The cast iron grill pan does the heavy lifting here, building the kind of crust you'd normally only get at a restaurant with a wood-fired grill. Resting the steak before and after cooking is what separates a good result from a great one — the meat relaxes, the juices redistribute, and every slice comes out beautifully even. A squeeze of lemon and a pinch of flaky sea salt at the table brighten the whole thing and cut through the richness in the best possible way. It's the kind of meal that feels like a special occasion even on a Tuesday night.

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