Nitrate & Nitrite Free Gluten Free Bistecca alla Fiorentina

This is old-school Florentine steakhouse cooking at its most elemental — a thick, bone-in cut seared hard on a screaming-hot cast iron pan until a deep mahogany crust forms, then finished with a drizzle of good olive oil and fragrant rosemary. The ingredient list is refreshingly short: just a quality porterhouse or T-bone, kosher salt, black pepper, olive oil, and fresh rosemary, with lemon wedges and flaky sea salt at the table. That simplicity is exactly what makes this recipe such a natural fit for anyone avoiding nitrates and nitrites — there are no cured meats, processed marinades, or packaged seasonings hiding unwanted additives anywhere in the dish. The technique does all the heavy lifting, coaxing extraordinary flavor from nothing more than high heat and a proper rest. Slicing the strip loin and tenderloin against the grain and fanning them out on a platter alongside the bone makes for a genuinely dramatic presentation. A squeeze of lemon over the top right before eating brightens everything and cuts through the richness in the best possible way.

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