porterhouse steaks, 2 to 2½" thk (abt 3 lbs ea)
Olive oil as needed
Salt to taste
Freshly-ground black pepper to taste
ounces arugula - (abt 5 cups packed)
cup Parmesan cheese shavings
Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120 to 125 degrees for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes. Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak. This recipe yields 8 servings. What to drink: Chianti Classico.