Marc Forgione's Tomahawk Chop

By mahto

Ingredients

• One (40-ounce) dry-aged tomahawk chop, about 2[1/2]-inches thick
• Kosher salt
• Freshly ground black pepper
• Canola oil
• 4 ounces (8 tablespoons) unsalted butter
• 1 head garlic, halved horizontally
• 6 sprigs fresh thyme

Details

Servings 4
Adapted from abcnews.go.com

Preparation

Step 1

Preheat the oven to 350 degrees F; position the rack in the
middle. Pat the steak dry and season liberally with salt and
pepper on both sides. Let the steaks come to room temperature
before cooking.


In a large, ovenproof sauté pan set over high heat, warm enough
oil to cover the bottom of the pan just until before it starts to
smoke. Add the steak and sear for 1 minute. Reduce the heat to
medium-high, and cook the steak, without moving, for about 4
minutes. Check the bottom of the steak to see if it is charred to
your liking, and flip to the other side and cook for 1 to 2
minutes. Transfer to a baking sheet and cook in the oven for
about 10 minutes for medium rare.


Return the steak to the pan, and over medium heat, add the
butter, garlic, and thyme. Increase the heat to high and baste