Steak Cacio e Pepe
A rich, comforting twist on the Roman classic, this cacio e pepe is finished with perfectly seared ribeye for the ultimate cozy dinner. The sharp pecorino, toasted black pepper, and buttery steak create a simple meal that will transport you to Rome.
Ingredients
For the Cacio e Pepe
1 lb pasta (traditionally spaghetti)
2 tablespoons whole black peppercorns
2 cups finely grated Pecorino Romano
2–3 cups reserved pasta water
Kosher salt, for pasta water
For the Steak
1 ribeye steak (about 1 lb)
Salt and freshly cracked black pepper
1 tablespoon high heat oil or beef tallow
2 tablespoons butter
3 garlic cloves, smashed
Method
Bring a shallow pot of heavily salted water to a boil. Cook pasta until just before al dente, reserving several cups of pasta water before draining.
While the pasta cooks, crush the peppercorns using a mortar and pestle until coarse.
Heat a large skillet over medium heat. Add the crushed peppercorns and toast for 1–2 minutes until fragrant. Add about 1 cup of reserved pasta water and let simmer briefly.
In a bowl, combine the grated Pecorino Romano with about ¾ cup warm pasta water, stirring until a thick paste forms.
Add the cooked pasta directly into the skillet with the pepper mixture and toss to coat.
Lower the heat completely. Slowly stir in the pecorino mixture, tossing continuously until glossy and creamy. Add additional pasta water as needed until the sauce reaches a smooth consistency.
Pat the ribeye dry and season generously with salt and pepper.
Heat a cast iron skillet over high heat until very hot. Add oil or beef tallow, then sear the steak on all sides until a deep crust forms.
Lower heat slightly and add butter and smashed garlic cloves. Tilt the pan and baste the steak continuously with the melted butter until it reaches your desired temperature.
Remove steak from the pan and let rest for 10 minutes before slicing.
Serve the cacio e pepe immediately with sliced ribeye on top and extra black pepper if desired.
You had me at Cacio e Pepe 🤤