Emeril's Italian-Style Grilled T-Bone Steaks
From 'Emeril at the Grill'
This is one of the most popular dishes served at several of my restaurants. For all you T-bone fans out there, this one's for you.
Preheat a grill to medium-high.
Rub each steak with 1 tablespoon of the olive oil, and season each steak with 2 teaspoons of the kosher salt and 1 teaspoon of the cracked black pepper.
Grill the steaks, rotating them 90 degrees midway through cooking, for 6 to 8 minutes. Turn the steaks over and grill, rotating them midway through cooking, for 6 to 8 minutes for medium-rare. Transfer the steaks to a platter and let them rest for 5 minutes before serving.
When you are ready to serve them, slice the two sides of each steak away from the T-shaped bone, and then very thinly slice each portion of steak against the grain. Divide the arugula evenly among six large dinner plates, and arrange the steak slices evenly on top of the greens. Drizzle any accumulated meat juices over the meat.
Sprinkle 1 teaspoon of the lemon juice and 1 tablespoon of the remaining olive oil over each plate. Sprinkle 1 /4 teaspoon of the sea salt over each plate, and serve immediately, garnished with the strips of Parmigiano-Reggiano.
* Recipe courtesy Emeril Lagasse, "Emeril at the Grill", HarperStudio Publisher, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.
Food styled by Karen Pickus