Steak with Parmesan Butter, Balsamic Glaze, and Arugula
['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']
Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.
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