Porterhouse Steaks with Rocket and Parmesan Cheese

Ingredients for Porterhouse Steaks with Rocket and Parmesan Cheese

• 3 2- to 21/2-inch-thick porterhouse steaks (each about 1.4kg )

• Aceite de oliva

• 140g rocket (about 5 cups packed)

• 120g Parmesan cheese shavings

How to make Porterhouse Steaks with Rocket and Parmesan Cheese

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 49°C to 52°C 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 rocket to measure 2 cups and set aside. Arrange remaining rocket on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop rocket. Sprinkle reserved chopped rocket and cheese shavings over steak.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.