Emulsifier 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 ingredient list is refreshingly short: a gorgeous porterhouse or T-bone, kosher salt, black pepper, extra-virgin olive oil, and a couple of rosemary sprigs draped over the top while it rests. That's it. No marinades, no sauces, no additives — which means there's nothing here to worry about from an emulsifier standpoint, just pure, honest cooking. The technique does all the heavy lifting, from the high-heat sear that builds the crust to the resting period that keeps every slice juicy. Slicing against the grain and finishing with a squeeze of lemon and a pinch of flaky sea salt is the kind of simple flourish that makes the whole thing feel like a restaurant plate. If you've been cautious about processed rubs or bottled marinades sneaking unwanted ingredients into your steak nights, this recipe is the clean, confident alternative you've been looking for.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →