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2 tablespoons grated Parmesan cheese plus shavings for garnish

1 1/2 tablespoons butter, room temperature

1 12-ounce rib-eye steak

1 teaspoon olive oil

1/4 cup balsamic vinegar

1/4 cup finely chopped shallots

1/2 teaspoon (packed) dark brown sugar

4 cups (lightly packed) arugula

2 large lemon wedges


Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside.


Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate.


Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.


Divide arugula and Parmesan shavings between 2 plates.

Squeeze lemon over. Slice steak; place atop arugula.

Top steak with Parmesan butter.

Drizzle lightly with glaze. 



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