If you can’t find porcini mushroom powder, buy 1 ounce of dried porcini mushrooms and pulverize them in a blender or food processor. That should make about 1/4 cup. Start to finish: 1 hour, plus overnight marinating

Tagliata of bone-in rib eye with arugula

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon hot red pepper flakes

1/4 cup porcini mushroom powder

5 garlic cloves, minced

1/4 cup extra-virgin olive oil, plus about 1 tablespoon and extra for drizzling

3- to 3 1/2-pound bone-in rib-eye steak, about 3 inches thick

3 cups arugula, washed and spun dry

Fine sea salt, to taste

Balsamic vinegar, for drizzling

In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup of olive oil. Stir well to form a thick paste with the consistency of wet sand.

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

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 come to room temperature.

Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).

Place the steak on the hottest part of the grill, cover and cook, turning every 6 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125 F.

Transfer the steak to a carving board and let rest for 15 minutes.

Meanwhile, in a medium bowl dress the arugula with about 1 tablespoon olive oil and season with sea salt.

Slice the meat against the grain into 1/2-inch-thick pieces. Arrange the steak on plates or a platter, drizzle with olive oil and balsamic vinegar, then top with the arugula. Serve immediately. Serves 4.