Gluten Free Bistecca alla Fiorentina

Few dishes command a dinner table quite like a thick, bone-in porterhouse seared to a deep mahogany crust over screaming-hot cast iron. This Florentine-style preparation is refreshingly stripped back — just quality beef, kosher salt, black pepper, and good extra-virgin olive oil — which means every element on the ingredient list is naturally free of gluten without any substitutions or workarounds required. That simplicity is actually the whole point: the Tuscan tradition trusts the steak to do the talking. Resting the meat at room temperature before it hits the pan and searing it undisturbed are the two moves that make the crust genuinely spectacular, so don't rush either step. Rosemary draped over the steak during its rest perfumes the meat with an herbal warmth that feels luxurious for almost zero effort. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything and cut through the richness in the best possible way. This recipe serves two, making it an ideal centerpiece for a special weeknight dinner or a low-key celebration that still feels seriously impressive.

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