Source: Bon Appetit, July 2002

• 3 2-2 1/2 inch thick porterhouse steaks
• extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 5 ounces arugula (about 5 cups)
• 1 cup Parmesan cheese shavings

Prepare BBQ, set to medium-high heat. Rub steaks with oil and sprinkle lightly with salt and pepper. After the meat has reached room temperature, place steaks on grill until they are brown and crusty and an instant-read thermometer inserted into the thickest part of the steak reads 120 – 125 F, for medium rare, turning every 5 minutes for about 25 minutes. Use tongs to transfer steaks to a cutting board, let rest for 10 minutes.

Garnish: Coarsely chop 2 cups of arugula and set aside. Arrange remaining arugula on a platter and sprinkle with oil, salt and pepper.

Cut meat away from the bones and slice thinly at a 45 degree angle. To serve, arrange atop arugula, sprinkle chopped arugula and cheese over the steak. Enjoy!