Capsaicin Free Gluten Free Bistecca alla Fiorentina
This is Florentine 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 bit of juice and flavor. The ingredient list is beautifully short: quality beef, kosher salt, black pepper, olive oil, and a couple of rosemary sprigs draped over the top while it rests. There's not a single chili, pepper flake, or spice blend in sight, making it a natural fit for anyone who needs to keep capsaicin completely off the table without sacrificing anything in the way of bold, satisfying flavor. The finishing touch of a lemon wedge and optional flaky sea salt brightens the richness of the beef in a way that feels both classic and effortless. Letting the steak come to room temperature before it hits the pan and resting it properly afterward are the two steps that separate a good steak from a genuinely great one. Sliced against the grain and fanned out on a platter with the bone, this is the kind of centerpiece that makes a dinner feel like a real occasion.
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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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