Ribeye with Grappa and pepper
Preparing:
Crush the pepper grains coarsely in a mortar.
Arrange ribyes on the cutting board and sprinkle both sides with fresh pepper.
Melt the butter in a pan, add the ribeyes. Cook cook seven to ten minutes, depending on your taste.
When nearly ready, add salt and pour the Grappa.
Cook over high heat for a minute.
Arrange on a platter and put the sauce into a gravyboard.
Recommended Grappa:
Sarpa Oro di Poli
- Ingredients:
3 tablespoons of pepper grains
4 ribeyes
1 glass of aged Grappa
40 g butter - Author:
- Rossana
- Typology:
- Second course
- Preparation time:
- About 20 minutes
- Notes:
