Yeast Free Gluten Free Bistecca alla Fiorentina

This is Tuscan 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 ingredient list is refreshingly short: a quality porterhouse or T-bone, kosher salt, black pepper, olive oil, and fresh rosemary draped over the top while it rests. No marinades, no sauces, no fermented or leavened anything — which means this recipe is naturally free of yeast without any substitutions or workarounds required. The technique does all the heavy lifting, from the long room-temperature rest before cooking to the final slice against the grain that makes every piece melt-tender. A squeeze of lemon and a pinch of flaky sea salt at the table are the only finishing touches you need. It's the kind of meal that feels like a special occasion even on a Tuesday night, and the cast iron does most of the work.

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