Porcini-Dusted Rib-Eye

NOTE: Recipe calls for at least 12 hours refrigeration after seasoning the meat. You can buy porcini powder at some gourmet markets or make your own. For 1/4 cup of powder, grind 1/4 ounce of porcini mushrooms in a spice or coffee grinder.

Be sure to call ahead to your butcher or supermarket to order the steak, because most markets won't routinely stock so large a bone-in rib-eye in their display case.

For The Rub: In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste.

Rub the paste evenly all over the steak. Wrap tightly in plastic wrap and refrigerate for at least 12 hours.

About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place the steak on a plate and let it come to room temperature.

Prepare a gas grill, or charcoal grill with enough briquettes for 25 minutes of cooking.

Put the steak on the hot test part of the grill, cover and cook, turning every 6 to 8 minutes, for about 25 minutes for medium-rare (internal temperature 125 degrees F). Transfer to a carving board and let rest for 15 minutes.

Dress the arugula with about 1 tablespoon olive oil and season with sea salt to taste. Slice the meat against the grain into 1/2-inch-thick pieces.

Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar and top with the arugula. Serve immediately.

Recipe Source: "Mario Batali Italian Grill"