Ingredients:

• 1 kg of Florentine ribeye steak 
• 50 g rocket
• 50 g Parmigiano Reggiano P.D.O.
• 50 g butter
• Coarse salt, to taste
• Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

Wash and dry the rocket, then serve it as a side dish together with flakes of Parmigiano Reggiano P.D.O. cheese.
Remove any excess fat from the surface of the meat and heat the pan. When it is hot, add the butter and the piece of meat, reducing the heat.
Cook the meat for about 2 minutes on each side (it is important not to pierce the meat when turning the slice so that the juices do not escape).
Place the ribeye steak in an oven preheated to 180°C for about 15-20 minutes. Then leave to rest for 3-4 minutes and place the meat on a chopping board. Cut it into slices about ½ cm thick with a smooth-bladed knife.
Arrange on a plate and serve with rocket and flakes of Parmigiano Reggiano P.D.O. cheese. Finish with Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.