Tomahawk steak scallopini with a pork rind coating and lemon caper butter sauce

Cover the tomahawk with plastic wrap and pound the meat, not the bone, to an even three quarters to half an inch so it cooks evenly.

Crush the pork rinds to a dust, in batches, and mix in Parmesan.

Season the steak well on both sides with kosher salt, coarse black pepper and garlic powder.

Coat in egg on both sides, then press into the pork rind mixture until well coated. Set aside on a tray so the coating sets.

In a little pot, simmer chicken stock and lemon juice a couple of minutes.

Add capers and give them about a minute; lower the heat, add heavy cream and a touch of salt and pepper, and cook a couple of minutes to thicken.

Finish with a bit more butter for emulsification and thickening. Take off the heat; rewarm to serve.

Heat butter in the pan and add olive oil; use a decent but not fierce heat.

Lay in the steak, knocking off the excess coating. Fry at a gentle sizzle, turning every couple of minutes and adding more butter as needed; too high a heat burns the outside before the middle cooks.

Check the temperature from the side: 117, aiming for about 135 ('I don't know 135 something like that'). Turn once more, basting the butter and oil underneath.

Take it out and rest a few minutes.

Add parsley to the sauce, spoon it over, and finish with a little more lemon.