Citric Acid 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 all that beefy richness. The method is beautifully simple: good salt, black pepper, olive oil, and fresh rosemary are all you need to coax something truly spectacular out of a quality porterhouse or T-bone. For anyone navigating a citric acid sensitivity, this recipe is a natural fit because the ingredient list is completely clean — no marinades, no packaged seasonings, no hidden additives that so often sneak citric acid into otherwise straightforward dishes. The lemon wedges served alongside are optional and easy to skip entirely if you prefer to avoid them, leaving you with a plate that's pure, unadulterated beef. Resting the steak under the rosemary sprigs and finishing with a drizzle of olive oil adds an aromatic, almost herbal warmth that makes every slice feel intentional. Sliced against the grain and fanned out on a platter, this is the kind of dinner that makes a weeknight feel like a special occasion — or a dinner party feel effortless.

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