Marc Forgione's Rib Steak
Served with dry aged cabbage and "carrot-braised carrot."
Dry aged rib section
Black Angus rib from Creekstone Farms, dry aged by Pat LaFrieda.
Addressing the rib
Chef Forgione divides the rib section into individual chops.
The aged crust is cut away.
The aged crust will be rendered for fat and flavor, then reincorporated into the dish later.
USDA Prime beef.
Each Frenched steak weighs around 44 oz. before cooking.
A cut steak
Chef Forgione inspects the aged beef.
The trimmed fat is rendered in a pan with garlic, thyme, rosemary, and bay leaves.
The steak is trussed to insure even cooking.
Maldon salt and Pierre Poivre n. 7 pepper blend by La Boîte A Epices.
Seasoning the chop
Aged fat covering
The rendered aged fat is spooned over the seasoned steak and allowed to congeal. It adds flavor and helps to produce a dark crust.
Wrapping the bone
Forgione wraps the bone in a moist paper towel, which will steam the bone to a pearly white as the meat cooks.
Aluminum foil wrapped over the paper towel stops the bone burning.
The steak is seared in a hot cast iron skillet with canola oil.
A brick is placed atop to evenly sear the large chop.
Seared all over
The sides get seared, too. Once fully seared, the steak will be brought to temperature in a 350° oven.
Even the juices left from the resting period are reintroduced into the dish.
Thyme, garlic, butter and the reduced aged fat are used to baste the steak.
The seared, roasted, and basted steak is ready for plating
The steam from the bone cleans it while the meat cooks.
Anointed with love
Forgione and the Tomahawk
The steak is served with two sides: here it is shown with "dry aged cabbage" and a "carrot-braised carrot."