Peanut Free Gluten Free Bistecca alla Fiorentina

This is Tuscan steakhouse cooking at its most primal — a massive, bone-in cut seared hard over screaming heat until a deep mahogany crust locks in every drop of juice. The technique is beautifully straightforward: dry the meat, season it boldly with kosher salt and black pepper, and let a ripping-hot cast iron grill pan do the heavy lifting. Resting rosemary sprigs draped over the top while it finishes add a whisper of herbal fragrance without overwhelming the beef. A squeeze of lemon and a pinch of flaky sea salt at the table are the only finishing touches this showstopper needs. Because the entire recipe is built on whole, single-ingredient foods — steak, olive oil, fresh herbs, citrus — there's nothing here to second-guess from a cross-contamination standpoint. It's naturally free of the ingredients that make so many restaurant dishes a gamble, so you can focus entirely on nailing that perfect medium-rare. Slice it against the grain, fan it out on a platter with the bone, and watch it disappear.

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