Costata di Manzo (T-Bone)

**Costata di Manzo (T-Bone)**

Costata di Manzo, the Italian term for a T-bone steak, is a prized cut that includes both the strip loin and a portion of tenderloin separated by a T-shaped bone. Its origins trace to Northern Italy’s butchery traditions, where large, bone-in steaks are revered for their flavor and texture. The dish is closely related to the Tuscan Bistecca alla Fiorentina, though the latter is typically a porterhouse cut from the Chianina breed.

Key ingredients are simple: a thick, well-aged beef T-bone, coarse salt, black pepper, and often a drizzle of high-quality olive oil. What distinguishes a great version is the quality of the meat—marbling, aging (ideally 30–60 days dry-aged), and the cooking method. A proper costata is grilled over live wood or charcoal to achieve a deeply charred crust while preserving a rare to medium-rare interior. The fat cap should render, and the bone should impart additional savory notes.

Regional variations abound: in Tuscany, the steak is often served nearly raw with just salt; in Piedmont, it may be paired with a robust Barolo sauce. In Veneto, butchers like **Daini Macelleria e Affini** in Arzignano are celebrated for sourcing superior beef and preparing costata with expert aging and grilling. Food creator **Braciamiancora** highlights their commitment to tradition and quality, noting that the steak is served simply to let the beef shine. Whether enjoyed in a Tuscan trattoria or a Veneto macelleria, a great costata di manzo balances bold beefiness with a tender, buttery finish.