Grilled T-Bone with Garlic, Lemon, and Controne Beans
A 3-pound T-bone makes a pretty fantastic, nearly Flintstonian presentation when you bring it to the table, marked from the grill. If you can, use your charcoal grill for this one—you’ve just spent a tidy sum on this gorgeous hunk of meat, why not give it the best flavor? Think of this as slow roasting—you’re not cooking a hamburger here. A 3-pound steak gives you about 2 pounds of meat, 1/2 pound per person if you’re feeding four. That’s a good bit of steak, but somehow I don’t think you’ll have leftovers. The creamy Controne bean is known as the “no-soak” bean because it lacks a hard skin. You could also use marrow or cannellini, both of which will require soaking, but try seeking out Controne beans in Italian markets.
To prepare the beans ahead of time, cook until tender, then cool in their cooking liquid in the refrigerator. Reheat in the liquid, then strain and proceed with the recipe.
Recipe information
Yield
serves 4
Ingredients
Controne Beans
Preparation
Step 1
Trim the steak if necessary, leaving a good layer of fat. Season the meat very generously with salt and cracked pepper on both sides. Allow to sit for about 30 minutes on the counter. This gives the seasoning a chance to penetrate the meat and the steak time to come to room temperature.
Step 2
Fire up your charcoal grill and wait until the coals are covered with a layer of ash. Brush the steak lightly with oil; don’t use too much or you’ll invite flames. Put the steak on the grill. If flare-ups occur, move the steak to a different part of the grill. Grill for 7 to 8 minutes on the first side, then turn the steak. Grill for 10 minutes on the second side. Finish on the bone, balancing the steak on end to sear the meat and seal the edge.
Step 3
Transfer the steak to a platter. Rub each side well with the cut side of a garlic clove, allowing the garlic to melt into the meat. Allow the meat to rest for at least 20 minutes and up to 30. When ready to carve, drizzle the olive oil over the meat and add a squeeze of lemon. Serve with the beans.
Controne Beans
Step 4
Put the beans, garlic head, carrot, and celery in a large pot over high heat and cover with 2 inches of water. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until tender. Remove the vegetables and strain the beans, then put into a serving bowl. While the beans are still warm, add the lemon slice, garlic clove, olive oil, and salt to taste. The beans will absorb the flavors and seasoning as they cool; they will be ready to serve after 10 minutes, but are equally good served at room temperature.
