Tree Nut 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: a gorgeous porterhouse or T-bone, kosher salt, black pepper, olive oil, and a couple of rosemary sprigs 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 ambiguous pantry additions that could sneak in unwanted allergens. Resting the steak at room temperature before it hits the pan and then again on the cutting board afterward makes a real difference in how evenly it cooks and how juicy each slice turns out. Slicing the strip loin and tenderloin sections against the grain and fanning them out on a platter with lemon wedges and a pinch of flaky sea salt turns dinner into a genuine occasion. It's the kind of meal that feels like it belongs in a trattoria on the Arno, but it comes together in your own kitchen with almost no fuss.

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