Tim Love's Grilled Tomahawk Chop

Ingredients

Cooking Directions

For the grilled tomahawk chop:

Brush oil on both sides of meat. Use salt and pepper generously. In a 12 inch cast-iron skillet or flat-top, sear on both sides and finish in a 350° oven until one level below the desired temperature - (8 minutes for medium rare) Remove from oven, let it rest for ten minutes. And then place back in oven for approximately 2 minutes to heat before serving.

For the chili hollandaise:

In small saucepan, add shallot and Serrano and vinegar, and reduce to an essence (until all liquid is gone). Transfer essence to small food processor, add egg yolks, puree for one minute. Bring half lb of butter to simmer, slowly add to food processor, until incorporated. Season with S&P.

This recipe was styled by chef Karen Pickus for Good Morning America.