Petit pain rib-eye

Ingredients:

8.8 oz. (250 g) Prima Donna maturo grated
13.5 oz. (400 g) rib-eye steak
4 petit pains
cream butter, unsalted
1 bag of mixed lettuce
sea salt and freshly ground pepper

Preparation method:

Cut the petit pains open lengthwise, smear them with the cream butter and garnish with the mixed lettuce. Cut the rib-eye in slices of about 1 to 2 cm thick and sear these on a hot grill pan, then cook them for 2 minutes until tender. Add freshly ground pepper and salt to taste. Lay the rib-eye slices on the petit pains and sprinkle with the grated Prima Donna maturo. Serve instantly.