silent steak.

You know those meals where everyone is completely silent while eating, save a few, low “Mmmmmm”s? This is one of those.

About 2/3rds of the way though, I said to Manfriend, “We haven’t had this in a long time, huh?” “Far, FAR too long.”

Resume silence.

This hits all the right notes of a fantastic weeknight meal: Easy. Fast. Few Ingredients. No Oven. HUGE flavor. Filling. Satsifying. Quick Clean Up.

There’s not much more to say. It’s the epitome of simple, happy food. The glaze and butter are the stars of the show, so I’m sure you could adapt this quite well with chicken or tofu (if you roll that way). Not fish…with this glaze? Gross.

Back to it. We enjoyed this with some nice cold Boddington’s (Manfriend’s ‘surprise present’ for me. Can you say bowling ball?) after two very long days in the office and it was just what we needed to bring us back to life.  Enjoy 🙂

Steak with Parmesean Butter, Balsamic Glaze, and Arugula
Bon Appetit
Serves 2

Ingredients

  • 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

Method

(First, get your mis-en-place together…this all comes together very quickly so do yourself a favor and get your prep right:

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chop your shallots. two choops in, i had a minor medical situation, but Manfriend bandaged me up quickly and we proceeded. (don't worry mom, its just a little cut on my thumb.)

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grate your cheese. if you have grazers around like I usually do, grate 50% more.

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wash and prep your lettuce. there was no arugula to be found, so I subbed some big ole' greens

Now we’re ready to rock.

  • Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside.
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my little camera was running on almost no juice, so I couldnt' take a full memory card of pics... (what? i didnt do that for the chicken. what are you talking about?)

  • Sprinkle steak generously with salt and pepper.
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my salt application was much improved from the tilapia. Also, i only do one side until it goes in the pan. Then while the seasoned side is cooking, s&p the other side. makes less mess.

  • Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare.
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so nicely seasoned. how do you know when your pan is hot enough? the oil runs looser around the pan, and if you put your had a few inches above, it should be too hot to stand by the time you count to 5.

  • Transfer to plate.
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A+ for me! How do you know when its cooked through? There's a highly-refined poking technique...lets do dinner and i'll give you a tutorial.

  • Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.
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get these guys all ready and close at hand. I go shallots, sugar, vinegar into the pan. Have that wooden spoon ready too!

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this is about when Manfriend started lurking. "Is it ready yet???"

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DONE. Conveniently, your meat is also done resting too!

  • Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over.
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you should really do this while your steak is cooking. after the glaze, the name of the game is speed to get everything on the table as hot as possible.

  • Slice steak; place atop arugula.
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photo credit: Manfriend

  • Top steak with Parmesan butter. Drizzle lightly with glaze.
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queue angels singing.

  • DEVOUR.
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One response

  1. This was a big hit on Saturday night. I managed to find arugula at the local market, which added an interesting flavor dimension. Uncle Joe said that it was DELICIOUS (direct quote), and believe you me it’s hard to get a “delicious” out of Uncle Joe for a debut dish. He’s very cautious about his compliments for new recipes, but he really really liked this. As did I.

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