Mold Detox Friendly Gluten Free Bistecca alla Fiorentina
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Learn more →Ingredients
2 servings
- 1 porterhouse or t-bone steak, 2 to 2 ½ inches thick (about 2 ½ to 3 lb)
- 1 ½ tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp extra-virgin olive oil, divided
- 2 sprigs fresh rosemary
For serving
- 1 lemon, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Remove the steak from the refrigerator and pat it completely dry with paper towels. Season all surfaces — including the sides — generously with the kosher salt and black pepper. Let the steak rest at room temperature for 30 to 45 minutes.
- 2
Heat a cast iron grill pan over high heat for 4 to 5 minutes, until the surface is smoking. Brush 1 tbsp of the olive oil over both flat sides of the steak.
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