NICK'S SUPPER CLUB
FRIENDS, FOOD & SONG
RIBEYE WITH BALSAMIC GLAZE
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.