Hazelnut 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 beautiful porterhouse or T-bone, kosher salt, black pepper, olive oil, and a couple of rosemary sprigs draped over the top while it rests. That simplicity is exactly the point, and it means there's nothing hidden to worry about — no sauces, no marinades, no nut-based finishing oils that could sneak in unwanted allergens. The technique does all the heavy lifting, from the high-heat sear that builds the crust to slicing against the grain so every piece is tender and juicy. A squeeze of lemon and a pinch of flaky sea salt at the table are the only finishing touches you need. It's the kind of meal that feels like a special occasion even on a Tuesday night.

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