Gallery: 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.

Trimming
Trimming

The aged crust is cut away.

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.

A cut steak
A cut steak
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
Seasoning

Maldon salt and Pierre Poivre n. 7 pepper blend by La Boîte A Epices.

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.

Protection
Protection

Aluminum foil wrapped over the paper towel stops the bone burning.

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
Seared all over
Seared all over

The sides get seared, too. Once fully seared, the steak will be brought to temperature in a 350° oven.

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

Bleached Bone
Bleached Bone

The steam from the bone cleans it while the meat cooks.

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."