Eosinophilic Esophagitis Friendly Gluten Free Bistecca alla Fiorentina

Few dishes command a table quite like a thick, bone-in Porterhouse seared to a deep mahogany crust over screaming-hot cast iron. The beauty here is that this classic Florentine preparation is naturally built around a short, clean list — quality beef, olive oil, kosher salt, black pepper, and fresh rosemary — which makes it a genuinely satisfying option when you're navigating a long list of trigger foods and can't rely on most restaurant menus. There are no marinades, no flour-dusted surfaces, no hidden sauces to second-guess, just bold, honest flavor from the sear itself. Resting the rosemary sprigs over the steak while it relaxes on the cutting board is a small step that delivers a surprising amount of fragrant, herby depth without adding anything complicated to the ingredient list. Slicing the strip loin and tenderloin sections against the grain and fanning them out on a platter with lemon wedges makes for a presentation that feels genuinely celebratory. A squeeze of lemon right before eating brightens the richness of the beef in a way that's simple but completely transforms the plate. This is the kind of recipe that proves eating within tight dietary boundaries doesn't mean settling for less.

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