Celery Free Gluten Free Bistecca alla Fiorentina

Few dishes command a table quite like a thick-cut Porterhouse cooked the Florentine way — a blazing hot cast iron pan, a generous hand with kosher salt, and the confidence to leave the steak alone long enough to build that deep mahogany crust. The technique here is beautifully stripped back: quality beef, black pepper, olive oil, and a couple of rosemary sprigs draped over the meat as it rests. That's genuinely all it takes to produce something that tastes like a Tuscan steakhouse flew to your kitchen. Because the ingredient list is so clean and focused, there's nothing to second-guess for anyone avoiding celery — no hidden aromatics, no pre-made sauces, no spice blends with mystery fillers. Searing the fat cap and edges upright on the bone is the kind of small step that makes a huge difference, rendering the fat and locking in flavor all the way around. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything just before the first bite. Slice it against the grain, fan it out on a platter with the bone, and watch it disappear.

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