Slideshow: Steakcraft: Marc Forgione's Deceptively Complex Tomahawk Rib Steak

Marc Forgione's Rib Steak
Marc Forgione's Rib Steak
Served with dry aged cabbage and "carrot-braised carrot."
Dry aged rib section
Dry aged rib section
Black Angus rib from Creekstone Farms, dry aged by Pat LaFrieda.
Addressing the rib
Addressing the rib
Chef Forgione divides the rib section into individual chops.
Nothing wasted
Nothing wasted
The aged crust will be rendered for fat and flavor, then reincorporated into the dish later.
Abundant marbling
Abundant marbling
USDA Prime beef.
44 oz.
44 oz.
Each Frenched steak weighs around 44 oz. before cooking.
Inspection
Inspection
Chef Forgione inspects the aged beef.
Flavor Intensification
Flavor Intensification
The trimmed fat is rendered in a pan with garlic, thyme, rosemary, and bay leaves.
Trussed
Trussed
The steak is trussed to insure even cooking.
Seasoning the chop
Seasoning the chop
Aged fat covering
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
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.
Searing
Searing
The steak is seared in a hot cast iron skillet with canola oil.
Maximum Contact
Maximum Contact
A brick is placed atop to evenly sear the large chop.
Flipside
Flipside
Nothing wasted
Nothing wasted
Even the juices left from the resting period are reintroduced into the dish.
Basting
Basting
Thyme, garlic, butter and the reduced aged fat are used to baste the steak.
Finished
Finished
The seared, roasted, and basted steak is ready for plating
Anointed with love
Anointed with love
Forgione and the Tomahawk
Forgione and the Tomahawk
The Feast
The Feast
The steak is served with two sides: here it is shown with "dry aged cabbage" and a "carrot-braised carrot."