Ingredients
- 2 Villari Prime Tomahawk Chops
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh rosemary, finely chopped
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter (room temperature)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
- Pat the tomahawk chops dry with paper towels to ensure a nice sear.
- Season generously with salt and pepper on both sides.
- In a small bowl, combine the room-temperature butter, chopped rosemary, lemon zest, and lemon juice. Mix well until everything is evenly incorporated.
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat.
- Once the pan is hot, add the tomahawk chops and sear for 4-5 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C).
- During the last minute of cooking, add a spoonful of the rosemary lemon butter to the pan, allowing it to melt over the meat for added flavor.
- Remove the chops from the pan and let them rest for at least 5 minutes before serving to ensure the juices redistribute.
- Place the chops on plates and top with a little extra rosemary lemon butter. Garnish with chopped fresh parsley for a burst of color.
- Serve with roasted potatoes, grilled vegetables, or a simple salad for a complete meal.
