Grilled T-Bone with Garlic, Lemon, and Controne Beans

Name: Grilled T-Bone with Garlic, Lemon, and Controne Beans
Yield: serves 4
Ingredients: 1 (3-pound) T-bone steak; Kosher salt and freshly cracked pepper; 2 tablespoons extra-virgin olive oil, plus more for grilling; 2 cloves garlic, halved crosswise; 1/4 lemon; Controne Beans, for accompaniment (recipe follows); 1 cup Controne beans; 1 head garlic, halved horizontally; 1 large carrot, peeled and halved; 2 stalks celery; 1 thick slice lemon; 1 clove garlic, smashed; 1/4 cup extra-virgin olive oil; Kosher salt

December 14, 2011

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.

Cooks' Note

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 notes

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