Tuscan T-Bone Steak with Arugula and Lemon | Red Meat Recipes | Weber CA

Ingredients

• 2 well-marbled T-bone steaks or porterhouse steaks, each about (1 ½ pounds) and (1 ¼ to 1 ½ inches) thick
• 1 tablespoon fresh lemon juice
• 2 teaspoons kosher salt
• 2 teaspoons minced fresh rosemary leaves
• 2 teaspoons freshly ground black pepper
• ½ teaspoon garlic powder
• 3 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced or pushed through a press
• ¼ teaspoon kosher salt
• ⅛ freshly ground black pepper
• 4 ounces arugula
• 1 ounce Parmesan cheese, shaved with a vegetable peeler, divided
• Lemon wedges for serving