Grilled T-Bone With Garlic, Lemon & Controne Beans
by Ethan Stowell, Chef , Ethan Stowell’s New Italian Kitchen, Seattle, Wash.
- 1 (22-ounce) Certified Piedmontese T-bone steak
- Kosher salt and freshly cracked pepper
- Olive oil, for grilling
- 2 cloves garlic, peeled and halved horizontally
- 2 tablespoons extra-virgin olive oil
- ¼ lemon
Season the meat very generously with salt and cracked pepper on both sides and let rest for about 30 minutes at room temperature. (This gives the seasoning a chance to penetrate the meat and the steak time to come to room temperature.) Fire up your charcoal grill and wait until the coals are covered with a layer of ash, or preheat a gas grill to high. 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, and then flip the steak. Grill for 10 minutes on the second side.
Finish on the bone, balancing the steak on end to sear the meat on the edge. 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 extra-virgin olive oil over the meat and add a squeeze of lemon. Serve with the Controne beans.
- 1 cup Controne beans
- 1 head garlic, halved horizontally
- 1 large carrot, peeled and halved
- 2 ribs celery, halved
- 1 thick slice lemon
- 1 clove garlic, smashed
- ¼ cup olive oil
- Kosher salt
Combine the beans, garlic head, carrot, and celery in a large pot and cover with 2 inches of water. Bring to a boil, then lower the heat to a simmer and cook for 45 minutes to 1 hour, or until tender. Remove the vegetables and strain the beans, then transfer to 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. The beans will be ready to serve after 10 minutes, but are equally good served at room temperature.
Note: To prepare the beans ahead of time, cook until tender, and then cool in their cooking liquid in the refrigerator. Reheat in the liquid, then strain and proceed with the recipe.
Food For Thought: Cantrone Beans
Originally cultivated in Italy, the creamy Cantrone bean has a rich, slightly sweet flavor. A thin-skin makes the Cantrone a no-soak bean, so it offers all the health benefits of other beans without the hassle of pre-soaking. If you can’t find them in the ethnic foods aisle of your local grocer or market, look for Cantrones at specialty markets or online.