Porterhouse Steaks with Arugula and Parmesan Cheese
- Olive oil
- 5 ounces arugula
- 1 cup Parmesan cheese shavings
- 3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds)
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°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transf...