Artificial Flavors Free Gluten Free Bistecca alla Fiorentina
This is Tuscan steakhouse cooking at its most primal — a thick, bone-in cut seared hard on a screaming-hot cast iron pan until a deep mahogany crust locks in every drop of flavor. The ingredient list is refreshingly short: a beautiful porterhouse or T-bone, kosher salt, black pepper, extra-virgin olive oil, and fresh rosemary draped over the top while it rests. There's not a synthetic flavor enhancer or artificial additive in sight, just honest, whole ingredients doing exactly what they're supposed to do. Resting the steak at room temperature before it hits the pan and letting it relax again after cooking are the two small steps that make a genuinely dramatic difference in the final result. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything and let the beef's natural richness shine. If you've ever been skeptical of a steakhouse-quality meal at home, this recipe will change your mind fast.
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Learn more →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
- 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)
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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