Rib-eye with cacio e pepe butter

Heat a small, dry frying pan over medium heat and toast the peppercorns for 3-4 mins until aromatic.

Crush the toasted peppercorns to a powder using a pestle and mortar or spice grinder.

Put the butter and parmesan in a medium bowl, then add the freshly ground black pepper and a good pinch of salt.

Beat the butter mixture 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.

Drizzle the oil over the ribeye 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.

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 the steak 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.