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Costata alla griglia is a thick bone-in rib steak, grilled hot and fast until the crust turns dark and the center stays rosy at 125 F / 52 C for medium-rare.
It’s the Italian steakhouse answer to a dry-aged chop: minimal seasoning, direct fire, and a rest long enough to let the juices settle before you slice.
I dry-brine the steak with coarse salt 45 minutes ahead. That step alone changes the crust – it pulls moisture to the surface, which then evaporates fast over the coals and browns instead of steams.
The one place people go wrong is pulling the steak too early because the outside looks done. Bone-in cuts hold heat and keep climbing a few degrees while resting, so check the thickest part away from the bone.
Serve it sliced against the grain, off the bone, with just olive oil, flaky salt, and lemon.
Why You’ll Love This Recipe
- Deep charred crust from a true two-zone fire
- Only five ingredients, mostly pantry salt and oil
- One steak, sliced thin, feeds two to three
- Bone-in cut stays juicier than boneless rib eye
Ingredient Notes
- rib steak: Ask for a costata (bone-in rib steak) cut 4 to 5 cm / 1.5 to 2 inches thick. Thinner steaks overcook before the crust develops.
- coarse sea salt: Use a flaky or coarse grain so it draws moisture out slowly. Fine table salt dissolves too fast and can oversalt the surface.
- extra virgin olive oil: A mid-range bottle works fine for basting since high heat mutes delicate oil flavors. Save your best oil for the finishing drizzle.
- garlic: Smashed, not minced, so it perfumes the fire without burning into bitterness.
- rosemary: Fresh sprigs double as a basting brush. Dried rosemary won’t hold enough oil to baste with.
- lemon: Adds acidity to cut the fat at the table. Skip it if you prefer the steak unadorned.
Costata alla Griglia: Grilled Rib Steak, Tuscan Style
Ingredients
Method
- Remove the rib steak from the fridge. Pat it fully dry with paper towels and season both sides generously with the coarse sea salt. Let it sit uncovered at room temperature for 45 minutes.
- Light a charcoal chimney and build a two-zone fire: bank the coals on one side of the grill for direct heat, leaving the other side empty for indirect cooking. Wait until the coals glow with a light coating of ash.
- Pat the steak dry again and brush both sides with 1 tablespoon of the olive oil. Season with the cracked black pepper.
- Place the steak directly over the coals and sear for 3 to 4 minutes per side, pressing gently, until a deep brown crust forms.
- Move the steak to the indirect side of the grill, add the smashed garlic and rosemary sprigs to the grate nearby, and close the lid.
- Cook for 6 to 8 minutes, turning once, until an instant-read thermometer inserted into the thickest part, away from the bone, reads 125 F / 52 C for medium-rare.
- In the last 2 minutes, dip a rosemary sprig in the remaining olive oil and baste the steak once or twice for aroma.
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes, during which the internal temperature climbs a few more degrees.
- Cut the meat away from the bone, then slice against the grain into pieces about 1 cm / 0.4 inch thick.
- Arrange the slices on a board or platter, drizzle with the last of the olive oil, scatter with flaky salt, and serve with lemon wedges.
Notes
- Salt the steak at least 45 minutes before grilling for a drier, crisper crust.
- Pull the steak at 125 F / 52 C; it climbs a few degrees more while resting.
- Don't skip the two-zone fire, direct heat alone burns the crust before the center cooks.
- Carve off the bone first, then slice across the grain for even pieces.
Tips for Success
- Pat the steak fully dry before it hits the grate, since surface moisture steams the crust instead of browning it.
- Build a two-zone fire so you can sear hard over direct coals, then finish gently over indirect heat.
- Check temperature in the thickest part of the meat, away from the bone, for an accurate reading.
- Rest the steak 10 minutes under loose foil so the juices redistribute before you carve into it.
- Slice against the grain in pieces about 1 cm thick for the most tender bite.
Variations
- Swap the rib steak for a T-bone or porterhouse if your butcher doesn’t carry costata cut this thick.
- Rub the crust with crushed black peppercorns and a splash of good balsamic instead of lemon for a sharper finish.
- Finish with a knob of rosemary butter melted over the sliced steak instead of plain olive oil for extra richness.
Storage and Reheating
Costata alla griglia is best eaten right after it rests, while the crust is still crisp and the center warm.
Leftover slices keep in an airtight container in the fridge for 3 to 4 days. Reheat gently in a 250 F / 120 C oven for 8 to 10 minutes, just until warmed through, since high heat will push an already-cooked steak past medium.
Sliced cold leftover steak works well in a salad with arugula and shaved parmesan, no reheating needed.
Serving Suggestions
Serve costata alla griglia sliced on a wooden board, drizzled with fresh olive oil and a scatter of flaky salt.
Pair it with a simple side: roasted potatoes, grilled radicchio, or a plain green salad with lemon vinaigrette to balance the richness.
A glass of Chianti or another medium-bodied Sangiovese matches the char and iron notes in the meat well.
FAQ
Why is my costata alla griglia gray instead of charred?
Usually the steak was still wet or the coals weren’t hot enough. Pat the steak fully dry right before it touches the grate and wait until the coals glow with a light ash coating and no open flame before searing. Wet meat steams instead of browning.
Can I use a boneless ribeye instead of a bone-in costata?
Yes, a boneless ribeye works, though it cooks a touch faster since bone slows heat penetration. Check the internal temperature a couple minutes earlier than the bone-in timing and still pull it at 125 F / 52 C for medium-rare.
Can I dry-brine the costata a day ahead?
Yes, salting the steak up to 24 hours ahead in the fridge, uncovered, gives an even better crust than a 45-minute brine. Bring it to room temperature for 30 to 45 minutes before grilling so it cooks evenly.
What goes with costata alla griglia besides roasted potatoes?
Grilled radicchio, a green salad with lemon, or white beans dressed in olive oil all work well. Something acidic or slightly bitter balances the richness of the fat-marbled rib meat.
Is costata alla griglia gluten free?
Yes, the recipe uses only steak, salt, olive oil, garlic, rosemary and lemon, none of which contain gluten. Just check that any seasoning blend or marinade you swap in doesn’t hide wheat-based additives.
What’s the difference between costata alla griglia and bistecca alla fiorentina?
Costata alla griglia is a bone-in rib steak with heavier internal marbling, while bistecca alla fiorentina is traditionally a T-bone or porterhouse from Chianina cattle, spanning both strip and tenderloin. Both are grilled simply over high heat.