Leave the chop at room temperature for 2 hours before grilling, remove excess of fat and, if necessary, dry with paper towels.
Roast the meat on the hot grill, one minute on each side, so that it forms a uniform crust. Then raise the grill higher from fire and continue cooking for 6 minutes (rare) up to 10 (medium), according to preferences.
Turn the chop only once, without punching holes, add salt when you remove it from the fire. Transfer the meat to an aluminum foil, season generously with ground pepper and with plenty of thyme, bay leaves and rosemary.
Seal the foil, leave for 2 minutes and then cut the meat with a sharp knife into slices half of cm. each. Place the slices on a bed of arugula and season with a bit of olive oil, ground pepper, a spray of Balsamic Vinegar of Modena IGP and serve immediately.