Instructions

• In a small bowl, combine 2 tablespoons grated Parmesan cheese and 1 1/2 tablespoons room-temperature butter; mix until smooth and set aside.
• Heat 1 teaspoon olive oil in a medium skillet over medium-high heat until shimmering.
• Add the 12-ounce rib‑eye steak to the skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Flip once using tongs.
• Transfer the steak to a plate and let rest for about 5 minutes.
• While the steak rests, return the skillet to medium-high heat if it has cooled. Add 1/4 cup balsamic vinegar, 1/4 cup finely chopped shallots, and 1/2 teaspoon (packed) dark brown sugar to the skillet. Bring to a boil and cook, stirring constantly, until the liquid reduces to a glossy glaze, about 1 minute. Remove from heat.
• Divide 4 cups (lightly packed) arugula or mixed greens and the Parmesan cheese shavings between 2 plates. Squeeze one large lemon wedge over each plate.
• Slice the rested steak against the grain and place the slices atop the arugula on each plate.
• Top the steak slices with portions of the Parmesan butter so it melts, then drizzle lightly with the balsamic glaze.