Petit pain rib-eyePetit pain rib-eye
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
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.