Gallery: Steakcraft: Watch Alex Guarnaschelli Cook a 40-Ounce Rib Steak at Butter Midtown

Alex Guarnaschelli with ribs
Alex Guarnaschelli with ribs

Butter's Tomahawk rib steak is a 40 ounce, 40-day dry aged piece of USDA Prime Black Angus beef.

Steak on the board
Steak on the board

With an eight-inch knife for scale.

"Hair of the rug"

Guarnaschelli likes to leave the aged circumference of the chop untrimmed, giving the steak a pronounced nutty flavor.

Crushing peppercorns
Crushing peppercorns

Guarnaschelli goes old school on the peppercorns.

Crush away
Crush away

Guarnaschelli crushing peppercorns.

The blend
The blend

Crushing by hand yields a blend of finely and coarsely crushed peppercorns.

Raw ingredients
Raw ingredients

Maldon salt, fresh crushed peppercorns, and of course the rib steak.

Maldon salt
Maldon salt

Guarnaschelli uses Maldon salt for cooking, an ingredient most kitchens reserve purely for finishing.

Big crystals
Big crystals

The large crystals get sprinkled on the steak.

"Season with reckless abandon"

Guarnaschelli adds copious amounts of salt and pepper.

Pepper
Pepper

Next Guarnaschelli adds the crushed pepper.

The seasoned steak
The seasoned steak

Ready for the griddle.

On the plancha
On the plancha

Guarnaschelli places the chop on the griddle. The bone makes a great handle.

Smoke!
Smoke!

When steak meets griddle, the results are dramatic.

There is a steak in there
There is a steak in there

The billows of smoke obscure the rib steak.

The flip
The flip

Guarnaschelli constantly moves the steak around the griddle to cook it evenly, which avoids the grey band of overcooked meat that develops if the steak is left unattended.

The second side
The second side
Guarnaschelli at the griddle
Guarnaschelli at the griddle

The steak is wide enough to cook on its side as well. Guarnaschelli pays special attention to the fat cap.

Fat cap
Fat cap
In the oven
In the oven

After it's searing on the plancha, the steak is brought to temperature in the oven. Afterwards it rests for 10 minutes before serving.

Slicing the steak
Slicing the steak

The steak is sliced for the table.

More slicing
More slicing
The sliced steak
The sliced steak

The only question: who gets the bone?

Butter's Tomahawk Rib Steak
Butter's Tomahawk Rib Steak