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.

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.

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).

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.