Tuscan T Bone Steak Salad

1 high-grade Porterhouse or Rib Steak, (aged 21 - 28 days – cut 1.5 to 2.5 inches thick)
3 cloves fresh garlic, minced
1/4 cup olive oil, separated
1 TBS Tony's Tuscan Grill Rub - to taste
Balsamico di Modena, to taste
8-10 oz arugula (or baby spinach or spring greens - but arugula is best!)
3-4 oz Parmigiano Reggiano curls - sliced with a vegetable peeler

Crush garlic and blend with 2 TBS olive oil and Tuscan Grill Rub (or sea salt, pepper and fresh Italian herbs). Slather wet rub over steak and rest at cool room temperature for 60-90 minutes. Preheat a medium high indirect grill (350-400 degrees)

Brush hot cooking grid clean, and mist or brush with oil. Immediately place steak on hot, oiled grate over direct heat and close lid. Sear to brown well (3-6 minutes), turn and repeat on second side. Transfer steak to indirect heat and cook to rare / medium rare (115-125 degrees internal - time depends on steak and conditions). Remove to a plate with tall sides (or a wide, flat pasta bowl), cover loosely and rest for 10-15 minutes.

On a cutting board, cut meat from the bone and slice into thin, bite-sized pieces. Serve over arugula topped with parmigiano curls and dressed with olive oil, steak drippings and Balsamico di Modena to taste.
– Michaelangelo (chef mick) Rosacci, www.TonysMarket.com