The bold pairing of sharp, salty Parmesan with a sweet vinegar and brown-sugar glaze transcends any steak lover’s expectations. Both the butter and the glaze boost the juiciness of the meat, while peppery arugula sets a light and refreshing backdrop. Feel free to substitute your preferred cut of meat, and finish the plate with a baked sweet potato.

　　

Ingredients

Makes 2 servings

　　2 tablespoons grated Parmesan cheese, plus Parmesan cheese shavings

　　1 1/2 tablespoons butter, at 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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Divide the arugula and Parmesan shavings between 2 plates. Squeeze the lemon over. Slice the steak; place slices atop the arugula. Top the steak with Parmesan butter and drizzle lightly with the glaze.

　　The Epicurious Cookbook