Our Fall With Grace

We're getting BUSY with November's edition of the SaucyJoe, but doing research always yields a nugget or 12 that merits discussion. Here's a recipe that looks really good for a fall table. I'm going to see if I can slip this into the Saucy One's repertoire... This one is courtesy of the folks at Bon Appétit.

PORTERHOUSE STEAKS WITH ARUGULA AND PARMESAN CHEESE
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:
Antiinoroi 1999 Tenute Marchese Chianti Classico Riserva

Fonterutoli 2000 Castello di Fonterutoli Chianti Classico

Felsina 1999 Chianti Classico Riserva Rancia

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

Preparation
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 120°F to 125°F 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.
Makes 8 servings.