Marc Forgione's Tomahawk Chop
This Signature Steak Will Impress Your Guests
This famous tomahawk ribeye chop steak from award-winning chef Marc Forgione will impress your dinner guests. Forgione is the chef and owner of American Cut, one of the most famous steakhouses in the country, and the winner of Food Network's "Next Iron Chef."
Preheat the oven to 350 degrees F; position the rack in the middle. Pat the steak dry and season liberally with salt and pepper on both sides. Let the steaks come to room temperature before cooking.
In a large, ovenproof saut?? pan set over high heat, warm enough oil to cover the bottom of the pan just until before it starts to smoke. Add the steak and sear for 1 minute. Reduce the heat to medium-high, and cook the steak, without moving, for about 4 minutes. Check the bottom of the steak to see if it is charred to your liking, and flip to the other side and cook for 1 to 2 minutes. Transfer to a baking sheet and cook in the oven for about 10 minutes for medium rare.
Return the steak to the pan, and over medium heat, add the butter, garlic, and thyme. Increase the heat to high and baste the steak for about 2 minutes (if the butter starts to burn, lower the heat, and add bit of oil to the pan to reduce the overall temperature of the butter). Transfer the steak to a plate and let it rest for 10 minutes before serving. Reserve the brown steak butter in the pan. When ready to serve, slice the steak across the grain.
Recipe courtesy Marc Forgione.
This recipe was styled by chef Karen Pickus for Good Morning America.