Rice Free Gluten Free Bistecca alla Fiorentina

This is Florentine steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming heat until a deep mahogany crust locks in every drop of juice. The beauty of this dish is that it has always been naturally free of grains and fillers; it's just great beef, olive oil, kosher salt, black pepper, and a couple of rosemary sprigs doing exactly what they're supposed to do. No sauces, no coatings, no hidden starches to worry about — just honest, high-heat cooking that lets the meat speak for itself. Resting the steak at room temperature before it hits the cast iron grill pan is a small step that makes a huge difference, helping the crust develop evenly while keeping the interior tender and rosy. A final drizzle of olive oil, a squeeze of lemon, and a pinch of flaky sea salt at the table bring the whole thing together with a brightness that cuts right through the richness. Slice it against the grain and fan it out around the bone on a platter, and you've got a centerpiece that looks like it came straight out of a trattoria in Florence.

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