Costata di Scottona alla Brace

The **Costata di Scottona alla Brace** is a premium Italian beef dish, specifically a grilled ribeye steak cut from a young female cow (scottona), typically aged 18-24 months. This cut is prized for its tenderness and delicate flavor, falling between veal and mature beef. The dish originates from the tradition of *cucina di brace* (grill cooking) in Northern Italy, particularly in Lombardy and Piedmont, where high-quality beef is simply seasoned to let the meat shine.

A great version is defined by the quality of the scottona—ideally grass-fed and well-marbled—and the mastery of the grill. The steak is cooked over a live wood or charcoal fire, often using olive oil, salt, and pepper alone, achieving a deeply charred crust while remaining rosy and juicy within. The meat should be served rare to medium-rare, rested properly, and often accompanied by a drizzle of extra-virgin olive oil, lemon, or a side of roasted vegetables.

In Bovisio Masciago, Italy, **Post Trancio e Cucina** is cited by the channel *Habemus Fame* as a notable venue for this dish, emphasizing the venue's commitment to sourcing high-quality scottona and grilling it to perfection. Regional variations may include a rub of rosemary and garlic, or a finishing touch of balsamic vinegar from Modena. Outside Italy, similar cuts are known as *bistecca alla fiorentina* when from Chianina cattle, but the scottona offers a more tender, subtly sweet profile.