Porterhouse Steaks with Arugula and Parmesan Cheese
Grilled porterhouse steaks served over a bed of fresh arugula and topped with Parmesan cheese shavings. This elegant dish combines the rich flavor of perfectly cooked steaks with the peppery bite of arugula and salty notes of Parmesan.
Ingredients
- •3 whole porterhouse steaks
- •3 tablespoons olive oil
- •5 ounces arugula
- •1 cup Parmesan cheese shavings
Cooking Instructions
- 1.
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, transfer steaks to cutting board; let steaks rest for 10 minutes.
35 min
- 2.
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.
10 min
