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. If serving your steak with chunky chips, place these in a preheated oven now, according to the packet instructions or see tips if you fancy making your own.

Remove your steaks from the fridge and allow them to come to room temperature. 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.

Drizzle the oil over the steak (which ideally should be at room temperature) and season well with salt. Heat a heavy-based frying pan or cast-iron skillet over 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 half 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.