• 2 well-marbled T-bone steaks or porterhouse steaks, each about (680g) and (3 to 4 cm) thick
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon garlic powder


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, minced or pushed through a press
  • ¼ teaspoon kosher salt
  • ⅛ freshly ground black pepper
    • 4 ounces arugula
    • 1 ounce Parmesan cheese, shaved with a vegetable peeler, divided
    • Lemon wedges for serving


    Step 1

    Place the steaks in a single layer on a baking tray and pat dry with a paper towel. In a small bowl mix the oil, salt, rosemary, black pepper, and garlic powder. Rub the oil on both sides of the steaks. Let stand at room temperature for 30 minutes.

    Step 2
    In a small bowl whisk all of the dressing ingredients.

    Step 3

    Prepare the grill for direct cooking over high heat (230° to 290°C).

    Step 4

    Grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted into the centre of the steak registers 50°C, 8 to 12 minutes for medium-rare (or your preferred doneness), turning once or twice. Remove the steaks and let rest indoors, for 3 to 5 minutes. Cut the meat away from the bone and then cut the meat across the grain into thick slices.

    Step 5

    In a bowl lightly toss the arugula, about two-thirds of the Parmesan, and the dressing.

    Step 6

    Spread the arugula salad on a serving platter. Arrange the meat in the center of the salad. Garnish with the remaining Parmesan shavings and serve with the lemon wedges.

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