Pecan 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 every bit of flavor. The ingredient list is beautifully short: quality beef, kosher salt, black pepper, olive oil, and fresh rosemary draped over the top while it rests. That simplicity is exactly the point, and it means there's nothing hidden to worry about — no sauces, no coatings, no cross-contamination concerns from nuts or tree nuts of any kind. The technique does all the heavy lifting, building layers of savory, smoky char that no marinade could improve on. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything just enough without stealing the spotlight from the beef. Sliced against the grain and fanned out around the bone on a platter, it looks like something you'd order at a restaurant in Florence — except you made it at home, on a weeknight, with seven ingredients.

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