A delightful steak recipe featuring a rich herb butter and a tangy balsamic reduction, served over a bed of fresh greens.
Combine the butter, parsley, and garlic in a small bowl and mix until well blended.
Let the butter soften at room temperature for easier mixing.
Season the steaks generously with salt and pepper on both sides.
Allow the steaks to come to room temperature before cooking for even searing.
Heat a skillet over medium-high heat and sear the steaks for 4 minutes on each side for medium-rare.
Use a meat thermometer to check the internal temperature for your desired doneness.
Remove the steaks from the skillet and let them rest.
Resting allows the juices to redistribute, making the steak more tender.
Add the balsamic vinegar and brown sugar to the skillet and cook until reduced to a glaze.
Stir constantly to prevent the sugar from burning.
Arrange the arugula on plates and squeeze lemon juice over it.
Toss the arugula lightly to evenly distribute the lemon juice.
Slice the steaks and place them on the arugula.
Slice against the grain for tender pieces.
Top the steaks with the herb butter and drizzle with the balsamic reduction.
Serve immediately to enjoy the butter melting over the warm steak.
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