Serves 4

Tuscan T-Bone Steak With Arugula And Lemon

  • Prep Time 25 Minutes
  • Cooking Time 1 Hour 20 Min
  • Method Direct Heat
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Ingredients

  • 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
  • Dressing
  • 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
  • 120G Arugula
  • 20G Parmesan Cheese, Shaved With A Vegetable Peeler, Divided
  • Lemon Wedges For Serving

Nutrition

Instructions

  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.
  2. In A Small Bowl Whisk All Of The Dressing Ingredients.
  3. Prepare The Grill For Direct Cooking Over High Heat (230° To 290°C).
  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.
  5. In A Bowl Lightly Toss The Arugula, About Two-Thirds Of The Parmesan, And The Dressing.
  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.
  • Marinating Time: 30 Minutes
  • Preparation Time: 25 Minutes
  • Braai Time: 8-12 Minutes
  • Total Time: 1 Hour 20 Min
  • Serves: 4
  • Skill Level: Medium
  • Cooking Method: Direct Heat
  • Braai Temperature: 230°C-290°C
  • Core Temperature: 50°C
  • Equipment: Precision Grill Tongs, Snapcheck Thermometer

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