Rib-eye with cacio e pepe butter

Method

1. 1

   First, make the cacio e pepe butter. Heat a small, dry frying pan over medium heat and toast the peppercorns for 3-4 mins until aromatic. Crush to a powder using a pestle and mortar or spice grinder.

2. 2

   Put the butter and parmesan in a medium bowl, then add the freshly ground black pepper and a good pinch of salt. Beat together using a spatula. Spoon the cacio e pepe butter over the centre of a sheet of baking parchment, then roll up into a log and chill until needed. Will keep frozen for up to two months.

3. 3

   Drizzle the oil over the steak and season well with salt. Heat a heavy based-frying pan or cast iron skillet over a high heat and sear the steak for 30 seconds. Flip over and sear for another 30 seconds-1 min, and continue flipping and searing until the steak has a deep brown crust and is cooked to your liking. As a guide, the steak will take about 4 mins in total for rare (it should read 50C on a meat thermometer), 5-6 mins for medium (60C) and 8-10 mins for well done (70C).

4. 4

   Towards the end of cooking, add 3-4 tbsp of the cacio e pepe butter to the pan, spooning it over the steaks during the final few minutes. Remove to a board or plate, pour over the buttery pan juices and leave to rest for 10 mins. Slice against the grain and serve with more cacio e pepe butter melted over the top and chunky chips and watercress on the side.

Nutrition

calories

722 calories

fatContent

60 grams fat

fiberContent

0.3 grams fiber

sugarContent

0.3 grams sugar

sodiumContent

0.96 milligram of sodium

proteinContent

44 grams protein

carbohydrateContent

0.5 grams carbohydrates

saturatedFatContent

29 grams saturated fat

Indicative values from the source, for the original recipe.

Reviews