Honey Free Gluten Free Bistecca alla Fiorentina

Few dishes command a table quite like a thick-cut Porterhouse cooked the Florentine way — a blazing hot cast iron pan, a generous hand with salt and pepper, and nothing else standing between you and a deeply crusted, perfectly rested steak. The technique here is beautifully straightforward: dry the meat thoroughly, let it come to room temperature, and let the screaming-hot surface do the heavy lifting to build that mahogany crust. Searing the fat cap and edges on the bone adds another layer of flavor that most home cooks skip but absolutely shouldn't. A drape of fresh rosemary and a finishing drizzle of extra-virgin olive oil during the rest period perfume the meat in the most subtle, aromatic way. Lemon wedges and a pinch of flaky sea salt at the table are the only accompaniments this needs — bright acidity cutting through the richness of the beef is a classic move for good reason. The ingredient list is naturally free of sweeteners in any form, so there's no need to audit a single label or swap anything out. This is the kind of recipe that feels like a special occasion even on a Tuesday night.

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