Low FODMAP Gluten Free Bistecca alla Fiorentina

This is Italian 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 beauty of Bistecca alla Fiorentina is that it has always been a naturally simple dish, and this version keeps that spirit completely intact. Kosher salt, black pepper, extra-virgin olive oil, and fresh rosemary are all you need, which means there are no hidden sauces, marinades, or additives to second-guess. For anyone navigating a low FODMAP approach, that kind of ingredient transparency is genuinely refreshing — no garlic, no onion, no sneaky flavor bases, just honest beef and good technique. The cast iron grill pan does the heavy lifting, building that signature crust before a short rest under rosemary lets the juices redistribute beautifully. Sliced against the grain and finished with a squeeze of lemon and a pinch of flaky sea salt, it hits every note — rich, savory, and just a little bright. This is the kind of meal that feels like a special occasion even on a Tuesday night.

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