Scamone di Manzo alla Griglia con Rosmarino e Aglio (Italian Grilled Beef Rump)

Scamone di Manzo alla Griglia con Rosmarino e Aglio (Italian Grilled Beef Rump)

Story of the Dish

Scamone is one of the most versatile cuts of the Italian beef hindquarter. It sits between the loin and leg and balances tenderness, flavor and structure. Depending on fabrication, the closest American references are portions of the rump and sirloin.

This preparation keeps the cut direct and clean: intense heat, rosemary, garlic and extra virgin olive oil. The objective is a dark crust, a juicy center and correct slicing rather than a heavy sauce.

Ingredients

Serves 4

• 2 lb (900 g) scamone di manzo, trimmed and cut into 4 thick steaks

• 2 tbsp (30 ml) extra virgin olive oil, plus more for finishing

• 2 garlic cloves, lightly crushed

• 2 rosemary sprigs

• 1 tsp (6 g) kosher salt

• ½ tsp (1 g) freshly ground black pepper

• 1 tsp (5 ml) fresh lemon juice, optional

• Flaky sea salt, for finishing

Preparation

Remove the beef from the refrigerator 40 to 45 minutes before cooking and pat completely dry. Leave a modest external fat cap if present.

Rub lightly with olive oil, season with salt and pepper and preheat a grill or cast iron pan over high heat.

Cook steaks about 3 to 4 minutes on the first side without moving until a deep crust forms. Turn and cook 2½ to 4 minutes on the second side depending on thickness.

During the final minute add garlic and rosemary and baste or brush the aromatic oil over the meat. Remove at 125 to 128°F (52 to 53°C) for medium rare.

Rest 8 to 10 minutes. Slice across the grain if serving tagliata style, then finish with extra virgin olive oil, optional lemon and flaky salt.

Professional Technique

Scamone benefits from a dry surface, high initial heat and enough thickness to allow exterior browning before the center overcooks.

Resting reduces juice loss and slicing across the grain improves tenderness. These details matter more than elaborate seasoning.

Chef Tips

Choose center cut steaks with an even grain and retain a little exterior fat for flavor.

Do not soak high quality scamone in strong acidic marinades.

Roasted potatoes, grilled radicchio, white beans and bitter greens are natural accompaniments.

Common Mistakes

• Starting with very cold beef can produce uneven cooking.

• A wet surface weakens browning.

• Turning too early prevents crust formation.

• Overcooking makes this relatively lean cut firm.

• Skipping the rest or slicing with the grain damages texture.

Wine Pairing

Valtellina Superiore DOCG — Nebbiolo based freshness and savory structure suit grilled beef.

Sforzato di Valtellina DOCG — A richer option when the steak is strongly charred or served with mushrooms.

Barbera d’Asti DOCG — Acidity refreshes the palate after grilled meat.

Nebbiolo d’Alba — Rose, red cherry and spice complement rosemary and beef.

Valle d’Aosta Fumin — Savory alpine character works well with the direct grilled preparation.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days, preferably keeping the meat whole rather than pre sliced.

Reheat gently over low heat with a spoonful of beef stock or water. Freeze for up to 2 months.

Nutrition per Serving

• Calories: 430 kcal

• Protein: 47 g

• Carbohydrates: 1 g

• Fat: 26 g

• Saturated Fat: 8 g

• Fiber: 0 g

• Sugars: 0 g

• Sodium: 560 mg

• Cholesterol: 140 mg

Chef Gianluca