Lupin Free Gluten Free Bistecca alla Fiorentina

Few dishes command a dinner table quite like a thick, bone-in Porterhouse cooked the Florentine way — seared hard over screaming heat until a deep mahogany crust locks in every drop of juice. The ingredient list is refreshingly short: a great cut of 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 this recipe so naturally free of the legume-based flours and additives that can sneak into more processed or restaurant-style preparations. A cast iron grill pan does the heavy lifting here, building that crackling exterior on all sides — including the fat cap — without any coatings or marinades to worry about. A squeeze of lemon and a pinch of flaky sea salt at the table brighten the richness and make every bite feel intentional. Rest it properly, slice against the grain, and arrange it on a platter with the bone for a presentation that looks far more impressive than the effort required.

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