Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad

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To prepare steak:

1/4 cup salt

1/4 cup brown sugar

1 tablespoon chipotle powder

1/2 tablespoon black pepper

1 tablespoon garlic, minced

2 pound rib eye, 3 inches thick

Tomato and Wild Mushroom Ragout:

2 teaspoons olive oil

8 garlic cloves, minced

1 tablespoon shallots, minced

8 tomatoes, halved and cored

3 portobellos, sliced 1/2-inch thick

6 shiitakes, sliced

1/2 teaspoon thyme leaves

Salt and pepper

2 bunches arugula

Horseradish Sour Cream:

1 1/2 cups sour cream

1/3 cup fresh horseradish, grated

1/4 cup minced parsley

1/2 teaspoon chipotle powder

Kosher salt, to taste