Bistecca

​The Cut

Crust & Sear

This is where the kitchen's mastery of the wood-fired grill is undeniable. The Maillard reaction achieved here is an absolute triumph. A deep and robust mahogany crust encases most of the cut yet still yields cleanly to the knife. This confident sear provides a vital textural counterpoint to the richer, fatty pockets of this massive cut, introducing a deep, caramelized complexity that anchors the entire dining experience.

Score:  9/10

Marbling & Fat Distribution

While a 1.1kg canvas naturally commands presence on the table, the fat distribution proved uneven. Intramuscular marbling is the lifeblood of a great ribeye, but this particular cut suffered from unrendered structural fat. Rather than the fat melting to elevate the meat, we encountered prominent, waxy seams and sizable, isolated chunks that permeated the cut. 

Consequently, a significant portion of the steak required table-side trimming, resulting in an unfortunate loss of yield. It is a cut at war with itself —rich in potential, but lacking the elegant distribution required for a top-tier score.

Score:  6/10

Flavor & Depth

The distinct advantage of the Bone-in Costata over its boneless counterpart is the profound depth of flavor radiating from the bone. The cut delivers a highly expressive, layered beef profile that serves as the undeniable signature of Bistecca. The marrow and connective tissues near the bone impart a localized intensity — a resonant, savory finish that lingers beautifully on the palate and absolutely does not disappoint.

Score:  9/10

Texture & Tenderness

This particular meal presented a frustrating duality. Where the fat had properly rendered, the muscle yielded elegantly, offering a refined, tender bite. 

However, striking a pocket of excessive, chewy fat disrupts the mouthfeel, preventing the cut from achieving a perfect, "silken" status. While the structural integrity of the meat itself is sound, the heavy, uneven fat distribution ultimately compromises this sitting.

Score:  8/10

Seasoning & Sauces

A confident steak does not need to hide behind condiments, and this Costata lives very comfortably on its own merits. While Bistecca offers a wide spread of supplementary sauces — ranging from balsamic glazes to horseradish and Italian herbal blends —relying on them would be a disservice to the beef. 

The kitchen’s foundational seasoning is already excellent, but the true catalyst is a simple, deliberate dabbing of traditional sea salt flakes. It draws out the savory profile and enhances the meat's natural sugars without masking the core flavor.

Score:  8/10