Rib-eye with cacio e pepe butter
A special rib-eye steak supper served with chunky chips and watercress, topped with a homemade cacio e pepe butter. Ideal for a romantic dinner or a special occasion like Valentine's Day.
Ingredienser
- 227 g Aldi Specially Selected Aberdeen Angus Ribeye Steak
- 0.5 heaped tbsp black peppercorns
- 100 g salted butter softened
- 50 g parmesan or pecorino (finely grated)
- 1 tbsp vegetable oil
- chunky chips and watercress (to serve)
Gör så här
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.