Cashew Free Gluten Free Bistecca alla Fiorentina

This is Italian steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming heat until a deep mahogany crust locks in every bit of flavor. The Florentine tradition keeps things beautifully simple: kosher salt, black pepper, extra-virgin olive oil, and a couple of rosemary sprigs are all that stand between you and something genuinely spectacular. Because the ingredient list is so clean and naturally straightforward, there's nothing here to second-guess for anyone avoiding tree nuts — no sauces, no marinades, no mystery additions. The real technique is patience: letting the steak come to room temperature before it hits the pan, then leaving it completely undisturbed so that crust can build properly. Searing the fat cap and edges on the bone adds another layer of richness that most home cooks skip but absolutely shouldn't. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything and cut through the richness in the most satisfying way. Slice it against the grain, fan it out on a platter around the bone, and watch it disappear.

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