Turkey Free Gluten Free Bistecca alla Fiorentina

This is Tuscan steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming-hot cast iron until a deep mahogany crust locks in every drop of juice. The seasoning is deliberately minimal: kosher salt, black pepper, and a drizzle of good extra-virgin olive oil let the quality of the beef do all the talking. Fresh rosemary draped over the resting steak perfumes the meat just enough without overpowering it, and a squeeze of lemon at the table cuts through the richness in the most satisfying way. Because the ingredient list is naturally free of grains and fillers, there's nothing here to second-guess — just beef, olive oil, and a handful of pantry staples. The technique of standing the steak upright to render the fat cap is a small step that makes a huge difference, giving you those crispy, caramelized edges you'd expect from a proper Florentine kitchen. Sliced against the grain and fanned out on a platter with the bone, it's the kind of centerpiece that makes a dinner feel like an occasion without requiring hours of prep.

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