Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Ribeye with Grappa and pepper


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: