Steak with Parmesan Butter, Balsamic Glaze, and Arugula

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

***

Mmm. This was the Chef's first attempt at a pan-fried steak. He had seen several episodes of Michael Smith on Foodtv.ca cooking a steak on a frying pan, so CJ decided it was best to give it the ol' college try.

This recipe comes from Bon Appetit (pardon the lack of accents today), and it is one of their "quick meal" entries. CJ would have to wholeheartedly agree with their assessment. It was a very quick and easy meal to make, and tasty enough to please your baby momma. Maybe only 20 minutes prep time, and not even 10 minutes cooking time.

The steak was still rare enough, but not too rare, no, sir! The balsamic reduction adds a nice complexity to the dish, and get some strong parmesan, for Halabuza's sake!

The proof:

The grade: 8.1 out of 10.0