Porterhouse Steaks with Arugula and Parmesan Cheese

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Rub steaks with oil and sprinkle lightly with salt and pepper.

3. 3

   Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120F to 125F for medium-rare, turning every five minutes, about 25 minutes total.

4. 4

   Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.

5. 5

   Coarsely chop enough arugula to measure 2 cups and set aside.

6. 6

   Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper.

7. 7

   Cut meat away from bones.

8. 8

   Slice meat thinly and arrange atop arugula.

9. 9

   Sprinkle reserved chopped arugula and cheese shavings over steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.