Mustard 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: good steak, kosher salt, black pepper, olive oil, and fresh rosemary draped over the top while it rests. That simplicity is exactly what makes it work so well for anyone navigating condiment-heavy menus, since there's no marinade, no sauce, and absolutely nothing hiding in the seasoning. Bistecca alla Fiorentina is traditionally served rare to medium-rare, and the recipe walks you through hitting that perfect internal temperature with confidence. A squeeze of lemon and a pinch of flaky sea salt at the table are all the finishing touches you need. Slice it against the grain, fan it out around the bone on a platter, and watch it disappear.
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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
- 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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