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.