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


Behind the scenes of New York's premium dry-aged steaks. An in-depth look at the aging, cooking, and presentation of New York's premium dry-aged steaks from beef expert Nick Solares.

Steak Fact Sheet

Cut: Tomahawk Rib Steak
Grade:USDA Prime
Breed: Black Angus
Dry Aged:40 Days
Pre-Cooked Weight: 40 oz.
Price: $99 for two
Price per Ounce: $2.48


Guide to Steak

All the methods and tips you need to make perfect steak, each and every time.

When asked how a giant 40 ounce tomahawk rib steak ended up on the newly transplanted Butter's menu, chef Alex Guarnaschelli credited her mother.

"'Pick something and be it' is something she always said to me growing up. Being a chef is about making choices—pick your protein, pick your cooking method." According to the chef, these mundane choices define someone's personal style. So while a ribeye or New York strip fit well on more delicate menu's, Butter needed something greater—a much larger steak with almost the entire rib bone attached. And while she "loves a grilled steak" Guarnaschelli chose to cook hers on the griddle. The griddle is the ideal surface for what the chef calls "cooking with touch." "I like to interact with my meat," she says, something that is not possible in the same way with a broiled or grilled steak.

The Butter Tomahawk Rib Steak

Guarnaschelli's steak is USDA Prime beef from Creekstone Farms and dry aged by Pat LaFrieda for 40 days. The industry standard for dry aging is 28 days, but the chef opted for a longer age time because "time is flavor." Indeed, the raw steak has a funky, blue cheese-like aroma.

Guarnaschelli seasons the beef simply with freshly crushed peppercorns and Maldon salt before searing it on the flattop and finishing it in the oven. Take a look at the slideshow to see her bring it from kitchen to table.