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Ribeyes with Parmesan Butter and Balsamic Glaze atop a bed of arugula

I saw this recipe and was excited to combine some of my favorite things: steak, cheese and arugula.  I was worried this dish may be a little simplistic because it only takes about 15-20 minutes total but I was so wrong!  The sweetness of the balsamic glaze paired with the acidic and peppery arugula salad that the steak lies on is such an amazing combination.  This is the perfect dish to make if you are trying to treat yourself or that someone special since the obligatory valentines day is upon us!  I paired this with roasted garlic and parmesan twice baked potatoes (check the recipe below) for a hearty steak and potato dinner that was anything but basic!  Yum! 

Ingredients (for two large portions):

  • 2 Tbsp grated Parmesan Cheese, plus Parmesan cheese shavings
  • 1 Tbsp. butter, room temp
  • 2 Ribeye steaks (about 6-8 oz each)
  • Dash olive oil
  • Kosher Salt
  • Black Pepper
  • 1/2 cup finely chopped shallots
  • 1/2 cup Balsamic vinegar
  • 1 teaspoon light brown sugar
  • 2-4 cups arugula
  • 1/2 lemon

First, make your compound butter by smashing the parmesan and butter together in a bowl.  When fully combined wrap in saran wrap and place in fridge for later. 

Next, heat a skillet to medium high heat and add a dash of olive oil.  Salt and pepper the steak and place in pan.  Allow the steak to cook ~4 minutes per side for medium rare or ~5 minutes per side for medium.  When the steak is done cooking remove to a plate, add a tab of parmesan butter to each steak and cover with foil and let rest so it will reserve its juices.

Next, turn down the heat of the pan (that just held the steak) to medium and saute the shallots until translucent for about 1-2 minutes.  Stir in the balsamic vinegar and brown sugar.  Let reduce until it has thickened into a glaze, this should only take a few minutes.

While the glaze is forming prepare your bed of arugula by placing about a handful of arugula on each place and split the parmesan shavings between the two plates.  Squeeze the lemon juice over the arugula on both plates.

Slice the steak and place on top of the arugula salad.  Cover with balsamic glaze and an extra tab of parmesan butter if desired (hey, who doesn’t like more butter?). 

Love and don’t bother counting calories,

Toots and Kakes

Recipe adapted from epicurious.com

Filed under food dinner recipe ribeyes balsamic