[Bistecca al Ferri Con Rucola e Parmigiano]

3 Large Garlic Gloves
2 tsp. + 1 Tbs. Extra-Virgin Olive Oil
1 tsp. Freshly Ground Black Pepper
2 1+ lb. Rib-eye Steaks (Boneless, each about 1 1/2 inches thick)
6 Cups Loosely Packed Arugula (about 4 ounces)
1 2-Ounce Piece Parmesan Cheese
Lemon Wedges

METHOD:
Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with the back of a fork) to form paste.

Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to eight hours.

Prepare grill (medium-high heat). Grill steaks to desired doneness, about nine minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into
1/4-inch-thick slices.

Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 table-spoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.