Fructose 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 every bit of flavor. The ingredient list is refreshingly short: quality beef, kosher salt, black pepper, olive oil, and a couple of rosemary sprigs draped over the top while it rests. That simplicity is exactly what makes it work so well for anyone avoiding fructose, since there are no sauces, marinades, or hidden sweeteners to second-guess. Lemon wedges and optional flaky sea salt at the table are the only finishing touches you need. The technique of standing the steak upright to sear the fat cap is a small step that pays off enormously in flavor and texture. Sliced against the grain and fanned out on a platter with the bone, it looks like something you'd pay serious money for at a restaurant. This is the kind of recipe that proves you don't need a long ingredient list to cook something genuinely impressive.
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Learn more →Ingredients
2 servings
- 1 porterhouse or t-bone steak, 2 to 2 ½ inches thick (about 2 ½ to 3 lb)
- 1 ½ tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil, divided
- 2 sprigs fresh rosemary
For serving
- 1 lemon, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Remove the steak from the refrigerator and pat it completely dry with paper towels. Season all surfaces — including the sides — generously with the kosher salt and black pepper. Let the steak rest at room temperature for 30 to 45 minutes.
- 2
Heat a cast iron grill pan over high heat for 4 to 5 minutes, until the surface is smoking. Brush 1 tbsp of the olive oil over both flat sides of the steak.
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