-
1
Trim the steak if necessary, leaving a good layer of fat.
-
2
Season the meat very generously with salt and cracked pepper on both sides.
-
3
Allow to sit for about 30 minutes on the counter.
-
4
This gives the seasoning a chance to penetrate the meat and the steak time to come to room temperature.
-
5
Fire up your charcoal grill and wait until the coals are covered with a layer of ash.
-
6
Brush the steak lightly with oil; dont use too much or youll invite flames.
-
7
Put the steak on the grill.
-
8
If flare-ups occur, move the steak to a different part of the grill.
-
9
Grill for 7 to 8 minutes on the first side, then turn the steak.
-
10
Grill for 10 minutes on the second side.
-
11
Finish on the bone, balancing the steak on end to sear the meat and seal the edge.
-
12
Transfer the steak to a platter.
-
13
Rub each side well with the cut side of a garlic clove, allowing the garlic to melt into the meat.
-
14
Allow the meat to rest for at least 20 minutes and up to 30.
-
15
When ready to carve, drizzle the olive oil over the meat and add a squeeze of lemon.
-
16
Serve with the beans.
-
17
Put the beans, garlic head, carrot, and celery in a large pot over high heat and cover with 2 inches of water.
-
18
Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until tender.
-
19
Remove the vegetables and strain the beans, then put into a serving bowl.
-
20
While the beans are still warm, add the lemon slice, garlic clove, olive oil, and salt to taste.
-
21
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.
