Grilled T-Bone Steak Tuscan Style (Bistecca alla Fiorentina), Cannellini Beans

Saturday saw some gorgeous weather. It's days like these the cry out for the use of a grill. Fortunately, the weather folks have been fairly accurate around here for the most part, so we were able to put an order in for a giant T-bone steak through our local meat market.

We had Steak Florentine for the first time in Florence, Italy. It was in this little out-of-the-way place that wasn't geared toward tourists. The steak was thick, gutsy and served rare. It was wonderful and simple. This recipe is a reasonable replica, I think. The key here is a steak that is at least 1 1/4" thick. And did I mention that it has to be rare?

Anyhow, we did it up with some cannellini beans that we had soaked and then cooked down in some veggies and herbs, finishing them off in a pan with some butter, olive oil and some more herbs. All served with a fantastic Malbec. Delicious and simple, this serves 4.

2 T-bone steaks, 1 1/2 inches thick
¼ cup extra-virgin olive oil, divided use
¼ cup minced garlic
4 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons minced rosemary leaves
3 tablespoons lemon juice

Preheat a gas grill to high and leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Brush the steaks with a bit of the oil and season generously with the garlic, salt, pepper, and rosemary.

Grill the steaks over direct heat until marked, about 2 minutes on each side. Move the steaks to the cooler part of the grill and continue to grill over indirect medium heat until medium-rare, another 6 to 7 minutes on each side.

Transfer the meat to a cutting board or a large platter. Drizzle each of the steaks with 2 tsp more olive oil and finish by sprinkling the steaks with lemon juice.

Let the steaks rest for about 10 to 15 minutes before carving into slices. Serve on a heated platter or plates.

Drizzle with good olive oil and sprinkle with sea salt.

Cannellini Beans

2 cups cannellini or other small, dried white beans
1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery rib
1 sprig of fresh tarragon
1 sprig of fresh thyme
Kosher salt and freshly ground black pepper

FINISH
2 knobs butter
1 generous glug of olive oil
additonal rosemary and thyme, chopped

Rinse and pick over the beans and place them in a large pot. Add the onion, carrot, celery, tarragon, thyme, salt, and pepper and enough water to cover by 3 inches (about 8 cups). Bring the beans to a simmer over medium heat. Reduce the heat to medium-low and cook very slowly, stirring occasionally, until the beans are tender. (Begin checking after about 45 minutes.)

Remove the beans from the heat and allow them to cool in the cooking liquid. Discard the aromatic vegetables and herbs. Use the beans immediately or store in the cooking liquid in the refrigerator for 3 to 5 days.

To finish, heat the butter and olive oil in a pan until the butter is melted and starting to bubble and foam. Dump the beans in and stir to coat. Season with salt, pepper and the herbs. Serve hot.