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Porterhouse Steaks with Arugula and Parmesan Cheese Recipe

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This recipe for Porterhouse Steaks with Arugula and Parmesan Cheese, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, April 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 - 2 to 2 1/2-inch-thick porterhouse steaks (about 3 pounds)
Olive oil
5 ounces baby arugula (about 5 cups packed)
1 cup Parmesan cheese shavings

Directions:
Directions:
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 120F to 125F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.
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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This was first served to us by our friends Debra and Craig with a nice cabernet. It is very simple and elegant in presentation.

 

 

 

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