What I'm slopping up now!
•2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
•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.
2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier
I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula