Wheat Free Gluten Free Bistecca alla Fiorentina

This is Italian steakhouse cooking at its most primal — a thick, bone-in cut seared hard over screaming heat until a deep mahogany crust forms on the outside while the center stays rosy and tender. The beauty of this Florentine-style preparation is that it's naturally free of wheat and grains from start to finish, with no substitutions or workarounds needed. Kosher salt, black pepper, extra-virgin olive oil, and a couple of rosemary sprigs are all that stand between you and something genuinely spectacular. Resting the steak at room temperature before it hits the cast iron grill pan is a small step that makes a big difference, helping the meat cook evenly and develop that signature crust without steaming. A squeeze of lemon and a pinch of flaky sea salt at the table brighten everything up and cut through the richness in the most satisfying way. Slice it against the grain and fan it out on a platter around the bone, and you've got a centerpiece that looks like it came out of a Florentine trattoria. This is the kind of recipe that proves simple ingredients and good technique are all you really need.

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