Name: Porterhouse Steaks with Arugula and Parmesan Cheese
Yield: Makes 8 servings
Ingredients: 3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds); Olive oil; 5 ounces arugula (about 5 cups packed); 1 cup Parmesan cheese shavings

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Porterhouse Steaks with Arugula and Parmesan CheeseMark Thomas

Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.

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