Name: Rib-eye with cacio e pepe butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 227g rib-eye steak; ½ heaped tbsp black peppercorns; 100g salted butter softened; 50g parmesan or pecorino, finely grated; 1 tbsp vegetable oil; chunky chips and watercress, to serve

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Rib-eye with cacio e pepe butter

Rib-eye with cacio e pepe butter

Helena Busiakiewicz

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

plus resting

A star rating of 5 out of 5.3 ratingsRate

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Show someone you care by making a special rib-eye steak supper with chunky chips and watercress. It's ideal for a special night, such as Valentine's Day

Freezable (butter only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

227g rib-eye steak
½ heaped tbsp black peppercorns
100g salted butter

softened
50g parmesan

or pecorino, finely grated
1 tbsp vegetable oil
chunky chips

and watercress, to serve

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Nutrition: Per serving

kcal722
fat60g
saturates29g
carbs0.5g
sugars0.3g
fibre0.3g
protein44g
salt0.96g

Method

step 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.
step 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.
step 3

Drizzle the oil over the rib-eye 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).
step 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.

Recipe from Good Food magazine, February 2025

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A star rating of 5 out of 5.3 ratings

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