Macadamia 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 quality 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 zero concern about hidden nuts sneaking in through sauces, marinades, or spice blends. The technique does all the heavy lifting — resting the steak at room temperature before it hits the pan, searing each surface undisturbed, and even standing it upright to brown the fat cap, which is a move that makes a real difference. A final drizzle of olive oil, a squeeze of lemon, and a pinch of flaky sea salt at the table bring everything together in the most satisfying way. Slice it against the grain and serve it straight off the board, and you've got a centerpiece dish that feels genuinely special without a complicated recipe in sight.

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