Go Back
Sliced costata alla griglia fanned on a wooden board with charred crust, flaky salt and lemon wedges under warm light

Costata alla Griglia: Grilled Rib Steak, Tuscan Style

A thick bone-in rib steak, salted ahead, seared over coals and finished over indirect heat to a rosy medium-rare center.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: Italian
Calories: 984
Ingredients Method Notes

Ingredients
  

  • 1 kg bone-in rib steak (costata) / 2.2 lb; 4 to 5 cm / 1.5 to 2 inches thick
  • 2 tsp coarse sea salt plus more to taste
  • 1 tsp black pepper freshly cracked
  • 3 tbsp extra virgin olive oil divided
  • 2 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 1 lemon cut into wedges
  • flaky salt for finishing

Method
 

  1. 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.
  2. 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.
  3. Pat the steak dry again and brush both sides with 1 tablespoon of the olive oil. Season with the cracked black pepper.
  4. Place the steak directly over the coals and sear for 3 to 4 minutes per side, pressing gently, until a deep brown crust forms.
  5. 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.
  6. 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.
  7. In the last 2 minutes, dip a rosemary sprig in the remaining olive oil and baste the steak once or twice for aroma.
  8. 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.
  9. Cut the meat away from the bone, then slice against the grain into pieces about 1 cm / 0.4 inch thick.
  10. 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.