Steak with Parmesan Butter and Balsamic Glaze
This Steak with Parmesan Butter is a showstopper! Tender rib-eye topped with creamy Parmesan butter and a rich balsamic glaze.
Servings: 2 servings
Ingredients
- 2 tablespoons grated Parmesan cheese
- to taste Parmesan cheese 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 dark brown sugar (packed)
- 4 cups arugula or mixed greens (lightly packed)
- 2 large lemon wedges
Instructions
- Mix the room temperature butter with the grated Parmesan cheese in a small bowl. Stir until well combined and set aside.
- Pat the rib-eye steak dry with paper towels. Rub the steak with olive oil and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat. Place the steak in the skillet and sear for about 4-5 minutes on one side. Flip and cook for another 3-4 minutes for medium-rare.
- In a small saucepan, combine balsamic vinegar, chopped shallots, and brown sugar. Bring to a simmer and cook for about 5-7 minutes until it reduces and thickens slightly.
- Transfer the steak to a cutting board and let it rest for about 5 minutes.
- Place a handful of arugula or mixed greens on each plate. Slice the steak against the grain, arrange it on the greens, and spoon the balsamic glaze over. Finish with dollops of Parmesan butter and serve with lemon wedges.
Equipment
- Cast-Iron Skillet
- Meat thermometer
- Whisk
- Sharp Knife
- Cutting Board
Notes
- Substitute rib-eye with sirloin or filet mignon as desired.
- Swap arugula for spinach or mixed greens based on preference.
- Add herbs like thyme or rosemary to the butter for an herbal twist.