The classic combination of Calabrian chili and honey turns this quick meal into a show-stopper. These thin-cut boston butt steaks sear up beautifully, and the addition of Tempesta Artisan's sweet and spicy 'nduja quickly melted on top with honey adds a kick of flavor and complexity.
The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret knowledge to nail it at a perfect medium while getting all the flavor, juice and texture out of the chop without incineration the outside, without having to go lower slower… the finished product must be seared to perfection, and when cut open, be as pretty and pink as any thing ever to grace your plate.
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