Dairy Free Gluten Free Bistecca alla Fiorentina

This is Tuscan 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 beauty of this dish is that it has always been naturally free of dairy; no butter basting, no cream sauce, just high-quality beef, extra-virgin olive oil, and a handful of aromatics doing exactly what they're supposed to do. Resting rosemary sprigs over the meat as it relaxes off the heat is a small step that delivers a subtle, herbaceous perfume without overpowering the beef itself. The technique of standing the steak upright to sear the fat cap is a detail most home cooks skip, but it makes a real difference in flavor and texture. 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. If you've been nervous about recreating a restaurant-quality steak at home, this straightforward method — cast iron, high heat, patience — will absolutely deliver.

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