Rib-Eye Steak with Cacio e Pepe Butter Recipe

Introduction

This rib-eye steak recipe is elevated with a rich, flavorful cacio e pepe butter that adds a creamy peppery finish. Perfectly seared and served with chunky chips and fresh watercress, it’s a simple yet impressive dish for steak lovers.

Ingredients

• ½ heaped tbsp black peppercorns
• 100g salted butter, softened
• 50g parmesan or pecorino, finely grated
• 1 tbsp vegetable oil
• 400g rib-eye steak
• Chunky chips and watercress, to serve

Instructions

1. Step 1: Heat a small dry frying pan over medium heat and toast the black peppercorns for 3-4 minutes until aromatic. Crush them to a fine powder using a pestle and mortar or spice grinder.
2. Step 2: In a medium bowl, combine the softened butter, grated parmesan, crushed black pepper, and a pinch of salt. Beat the mixture with a spatula until well blended.
3. Step 3: Spoon the cacio e pepe butter onto the center of a sheet of baking parchment, roll it into a log, and chill until needed. This butter can be frozen for up to two months.
4. Step 4: Drizzle the vegetable oil over the rib-eye steak and season generously with salt.
5. Step 5: Heat a heavy-based frying pan or cast iron skillet over high heat. Sear the steak for 30 seconds, then flip and sear the other side for 30 seconds to 1 minute. Continue flipping and searing until a deep brown crust forms and the steak reaches your desired doneness. For reference: rare takes about 4 minutes (internal temperature 50°C), medium 5-6 minutes (60°C), and well done 8-10 minutes (70°C).
6. Step 6: During the final few minutes of cooking, add 3-4 tablespoons of the cacio e pepe butter to the pan and spoon it over the steak to melt into the juices.
7. Step 7: Remove the steak to a board or plate, pour over the buttery pan juices, and let it rest for 10 minutes.
8. Step 8: Slice the steak against the grain, serve with more cacio e pepe butter melted on top, chunky chips, and watercress on the side.

Tips & Variations

• Use pecorino instead of parmesan for a sharper, saltier flavor in the butter.
• For even crustier chips, soak them in cold water for 30 minutes before cooking.
• Try adding a little garlic powder to the butter for extra depth.
• Resting the steak is crucial—don’t skip it to keep the meat juicy.

Storage

Store leftover cacio e pepe butter wrapped tightly in parchment and foil in the fridge for up to one week, or freeze for up to two months. Reheat steak gently in a low oven or skillet with a little extra butter, but it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, this recipe works well with other cuts like sirloin or striploin, though cooking times may vary slightly depending on thickness.

How do I know when the steak is cooked to my liking?

Using a meat thermometer is the most reliable method. Aim for 50°C for rare, 60°C for medium, and 70°C for well done. Alternatively, use the finger test for doneness if you don’t have a thermometer.

Rib-Eye Steak with Cacio e Pepe Butter Recipe

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★★★★★

4.8 from 88 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 2 servings 1x

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Description

This recipe features a succulent rib-eye steak enhanced with rich, creamy cacio e pepe butter, combining the peppery sharpness of freshly toasted black peppercorns with the nutty flavor of Parmesan or Pecorino cheese. Served alongside crispy chunky chips and fresh watercress, this dish is perfect for steak lovers seeking an indulgent yet straightforward meal.

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Ingredients

Scale 1x2x3x

Cacio e Pepe Butter

• ½ heaped tbsp black peppercorns
• 100g salted butter, softened
• 50g parmesan or pecorino, finely grated

Steak and Serving

• 1 tbsp vegetable oil
• 400g rib-eye steak
• Chunky chips, to serve
• Watercress, to serve

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Instructions

1. Toast and grind peppercorns: Heat a small, dry frying pan over medium heat. Toast the black peppercorns for 3-4 minutes until fragrant and aromatic. Use a pestle and mortar or spice grinder to crush them into a fine powder.
2. Prepare cacio e pepe butter: In a medium bowl, combine the softened butter and finely grated parmesan or pecorino. Add the freshly ground black pepper and a generous pinch of salt. Beat the mixture thoroughly with a spatula until well combined and creamy. Spoon the butter mixture onto a sheet of baking parchment, shape into a log by rolling it up, and chill until needed. This butter can be frozen for up to two months.
3. Season the steak: Drizzle vegetable oil over the rib-eye steak and season well with salt to taste, ensuring even coverage on all sides.
4. Sear the steak: Heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Place the rib-eye steak in the pan and sear for 30 seconds without moving it to develop a brown crust. Flip the steak and sear the other side for 30 seconds to 1 minute. Continue flipping the steak every 30 seconds to 1 minute, searing all sides until it has a deep brown crust and reaches your desired doneness. This process typically takes about 4 minutes for rare (an internal temperature of 50°C), 5-6 minutes for medium (60°C), and 8-10 minutes for well done (70°C).
5. Add cacio e pepe butter during cooking: In the final few minutes of cooking, add 3-4 tablespoons of the cacio e pepe butter to the pan. Spoon the melted butter repeatedly over the steak to baste and enhance its flavor.
6. Rest the steak: Remove the steak from the pan onto a cutting board or plate. Pour the buttery pan juices over the steak and let it rest for 10 minutes to allow the juices to redistribute.
7. Serve: Slice the rested steak against the grain for maximum tenderness. Serve with additional melted cacio e pepe butter drizzled over the top. Accompany the steak with crispy chunky chips and fresh watercress for a complete meal.

Notes

• Use a meat thermometer to check steak doneness for precise cooking results.
• Cacio e pepe butter can be prepared ahead of time and frozen, making this recipe convenient for busy days.
• Resting the steak is crucial to retain juiciness and tenderness.
• Adjust the amount of black pepper in the butter to match your spice preference.
• Use a heavy-bottomed pan or cast iron skillet for best searing results.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-inspired

Keywords: rib-eye steak, cacio e pepe butter, steak recipe, peppercorn butter, cheesy butter, steak with chips, easy steak dinner