A good steak costs an arm and a leg at a steakhouse these days. Beef isn’t cheap at supermarkets, either, but it’s still a good alternative right now — especially if you can prepare it with your own flavor twist.
This recipe requires just one 12-ounce steak, but yields 2 servings. Enjoy it with a baked potato or garlic mashed potatoes, and serve it with your favorite red wine — from Malbec to Cabernet Sauvignon, and from Sangiovese to Merlot.
STEAK WITH PARMESAN BUTTER AND BALSAMIC GLAZE
* 2 Tbsp. grated Parmesan cheese, plus cheese shavings
* 1.5 Tbsp. butter (at room temperature)
* Pepper, to taste
* A 12-ounce ribeye steak
* 1 tsp. olive oil
* ¼ cup balsamic vinegar
* ½ cup shallots, finely chopped
* ½ tsp. dark brown sugar, packed
* 4 cups arugula, lightly packed
1. In a small bowl, mix grated cheese and butter.
2. Season with pepper to taste and set aside.
3. Sprinkle steak with pepper to taste.
4. In a medium skillet, heat olive oil over medium-high heat.
5. Add steak to skillet and cook to desired doneness (approximately 4 minutes per side for medium-rare). Transfer steak to plate.
6. Add balsamic vinegar, shallots and brown sugar to skillet, and heat until reduced to a glaze, stirring constantly (about a minute).
7. Divide arugula and Parmesan shavings between 2 plates.
8. Slice steak and place atop arugula and Parmesan shavings.
9. Top steak with Parmesan butter and drizzle with glaze.