Slideshow: 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.
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.
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.
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 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
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?