Once your gas or charcoal grill is hot enough, place the T-Bone Steak (2) on top. Cook on the first side for 5 minutes. It's okay if the flames envelop the steak, as it is very thick and this will help the steak to cook through the middle.
Turn the t-bone steaks over to the other side and allow to cook for five more minutes.
Stand the steaks upright on the grill so that the bone is holding it upright. This will help to cook the meat all the way through. You should leave it like this for 7-10 minutes. Cook 7 minutes for rare and 10 minutes for medium-rare.
For the salad, mix the Arugula (1 bunch), Cannellini White Kidney Beans (1 can), and Cherry Tomato (8) in a salad bowl.
In a small jar, mix the Extra-Virgin Olive Oil (5 tablespoon), Balsamic Vinegar (4 tablespoon), White Wine Vinegar (3 tablespoon), with a pinch of Salt and Pepper (to taste) and Dried Mixed Herbs (1 pinch) and the juice from the Lemon (1/2).
Mix the dressing into the salad.
Remove the grilled steaks from the grill and lay it on top of the salad.