-
1
Allow the steaks to come to room temperature, then rub each steak with 1 tablespoon of the olive oil and season each steak with 2 teaspoons of the kosher salt and 1 teaspoon of the cracked black pepper.
-
2
Preheat a grill to medium-high.
-
3
Grill the steaks, rotating each steak 90 degrees midway through cooking on each side, about 6 to 8 minutes per side for medium rare.
-
4
Transfer the steaks to a platter to rest for 5 minutes before serving.
-
5
When ready to serve, slice the 2 sides of each steak away from the t-shaped bones and slice both portions of each steak into very thin slices against the grain of the meat.
-
6
Divide the arugula evenly among 6 large dinner plates and divide the steak slices evenly among the top of the greens on each plate.
-
7
Drizzle any accumulated meat juices over the top of the meat.
-
8
Sprinkle 2 teaspoons of the lemon juice and 1 tablespoon of the remaining olive oil over each plate.
-
9
Sprinkle 1/4 teaspoon of the sea salt over each plate and garnish with strips of Parmigiano-Reggiano, if desired.
-
10
Serve immediately with the radicchio and onions.
-
11
Preheat the grill to medium-high.
-
12
Cut the radicchio heads in half lengthwise and brush with olive oil.
-
13
Sprinkle with salt and pepper.
-
14
Place radicchio on the grill, cut side down, and grill until lightly charred.
-
15
Remove from heat and serve with steaks.
-
16
Fill a skillet or saucepan with a tight-fitting lid with 1 or 2 inches of water.
-
17
Bring to a simmer, add onions, and cook until tender.
-
18
Remove lid and add sugar and balsamic.
-
19
Continue cooking until vinegar mixture is reduced to a glaze.
-
20
Serve with the steaks.
