Chicken 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 all that beefy richness. The ingredient list is refreshingly short: a serious porterhouse or T-bone, kosher salt, black pepper, olive oil, and fresh rosemary draped over the top while it rests. Every element earns its place, and nothing here even comes close to poultry, making it a naturally straightforward choice for anyone keeping chicken well off the menu. The technique is what elevates it — letting the steak come to room temperature, getting the cast iron genuinely smoking, and resisting the urge to move it until that crust forms on its own. Slicing the strip loin and tenderloin away from the bone and fanning them out on a platter with lemon wedges and a pinch of flaky sea salt turns a simple cook into a proper centerpiece. It's the kind of meal that feels like a special occasion even on a Tuesday night.

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