Chestnut Free Gluten Free Bistecca alla Fiorentina
This is Florentine steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming heat until a deep mahogany crust locks in every drop of juice. 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. Nothing here to worry about for anyone avoiding tree nuts, since the whole dish is built on straightforward pantry staples and quality meat. The cast iron grill pan does the heavy lifting, building that restaurant-worthy char without any complicated technique. A squeeze of lemon and a pinch of flaky sea salt at the table are the only finishing touches you need, and they make the whole thing sing. Sliced against the grain and fanned out around the bone on a platter, this is the kind of meal that stops conversation the moment it hits the table.
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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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