1 ribeye steak
handfull of arugula or any green that you may like
half cup of room temp buter
2 tbsp of parmesean cheese
1 tbps of olive oil
2 tbsp of shallots
1/4 cup of red wine (I prefer Shiraz)
1/3 cup of balsamic vinegar
salt and pepper
Make sure that the butter is at room temp, then add the parmesean cheese and a little salt and pepper to make the parmesean butter. Set aside. The layer your arugula or greens on a plate. Heat a nonstick pan on medium high and pan sear your steak for 3-4 minutes per side (for medium rare) then set aside to let it rest. In the same skillet turn heat to medium, then add olive oil and shallots and sautee for 2 minutes, then add wine (make you you take it off the heat while adding the wine) Put pan back on burner, then add the balsamic. Cook until it thickens. Slice steak and place atop the arulula or greens, then a dollop of parmesean butter, then drizzle with balsamic reduction. Enjoy!!
