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
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.
Guarnaschelli goes old school on the peppercorns.
Guarnaschelli crushing peppercorns.
Crushing by hand yields a blend of finely and coarsely crushed peppercorns.
Maldon salt, fresh crushed peppercorns, and of course the rib steak.
Guarnaschelli uses Maldon salt for cooking, an ingredient most kitchens reserve purely for finishing.
The large crystals get sprinkled on the steak.
"Season with reckless abandon"
Guarnaschelli adds copious amounts of salt and pepper.
Next Guarnaschelli adds the crushed pepper.
The seasoned steak
Ready for the griddle.
On the plancha
Guarnaschelli places the chop on the griddle. The bone makes a great handle.
When steak meets griddle, the results are dramatic.
There is a steak in there
The billows of smoke obscure the rib steak.
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
Guarnaschelli at the griddle
The steak is wide enough to cook on its side as well. Guarnaschelli pays special attention to the fat cap.
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
The steak is sliced for the table.
The sliced steak
The only question: who gets the bone?