(CBS News) When your father is known as "The Godfather of American Cuisine," you might feel like you have pretty big culinary shoes to fill.
But Marc Forgione has done so, not only by becoming Chef/Partner at two hugely successful restaurants - Restaurant Marc Forgione in New York City, and American Cut in Atlantic City - but Chef Marc also won the coveted title, "Iron Chef America," on the popular Food Network show.
He stopped by "CBS This Morning: Saturday" to serve up the recipe for his ultimate surf and turf.
Main Dish: Ultimate Surf & Turf
From Tom Douglas' Seattle Kitchen
For the Tomahawk-Ribeye Chop (from Pat LaFreida):
One (42-ounce) dry-aged rib-eye tomahawk chop
Freshly ground black pepper
4 ounces (8 tablespoons) unsalted butter
1 head garlic, halved horizontally
6 sprigs fresh thyme
Flaky sea salt (such as Maldon)
To make the Ribeye, thoroughly pat the steak dry, and season liberally with salt and pepper on both sides.
Preheat the oven to 350 degrees F; position the rack in the middle. In a large saute pan set over high heat warm enough oil to cover the bottom of the pan starts to smoke. Add the steak and sear for 1 to 2 minutes. Reduce the heat to medium-high, and cook the steak, without disturbing, for about 5 minutes.
Check the bottom of the steak to see if it's charred to your liking, and if it is, flip the steak on to the other side. Transfer to the oven and cook for 12 to 15 minutes for medium rare.
Return the steak to the stovetop, and over medium heat, add the butter, garlic, and the thyme. Raise 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.
Grilled Shittake Relish/ Tom Douglas
From Tom Douglas' Seattle Kitchen
Serves 4 to 6 as a condiment
3/4 pound shiitake mushroom caps, wiped clean
3 tablespoons olive oil
2 tablespoons minced shallot
2 teaspoons minced garlic
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Fire up the grill.
In a bowl, toss the mushroom caps with 2 tablespoons of the oil and a sprinkle of salt and pepper. Grill mushrooms on both sides, over direct heat, until cooked through, about 5 minutes total cooking time. (Unless your mushroom caps are large, you may want to set a rack over your grill or use a grill basket so you don't have any mushrooms falling through the grates.)
Remove the mushrooms from the grill and thinly slice. Heat the remaining tablespoon of oil in a saute pan on medium heat. Add the shallot and garlic and sweat 2 to 3 minutes until soft and aromatic. Set aside to cool. In a bowl, combine the mushrooms, shallot-garlic mixture, herbs, balsamic vinegar, and lemon juice. Season the relish to taste with salt and pepper and set aside at room temperature.
Chili Lobster, Texas Toast
4 1/2 pound cull lobsters, claws removed (Cull lobsters are lobsters that have one good claw)
2 tablespoons canola oil
1 cup lobster stock
1 tablespoon minced ginger
1 tablespoon minced Vidalia onion
1 tablespoon fresh mint, cut into chiffonade
2 tablespoons Sriracha or another chili sauce
3 tablespoons unsalted butter
1 tablespoons light soy sauce
Salt, to taste
Freshly ground black pepper, to taste
4 thick slices sourdough bread
Thinly sliced scallions, for serving
For the Chili Lobster:
1. Heat enough water to heat the claws and a pinch of salt, bring to a boil, add the claws, boil for 4 minutes, remove from the water and place in an ice bath. Once cooled, crack the claws and extract the meat.
2. Cut the tails (keeping their shells) into 1-inch pieces.
3. In a wok or a large skillet, over high heat, heat canola oil until smoking. Add the lobster tails, turn heat down to medium, and cook for 1 minute.
4. Add onion, ginger, sweat for 30 seconds. Add lobster stock and deglaze.
5. Transfer lobster pieces to serving plates, leaving the stock in the pan. Divide the claws and knuckle meat among the plates as well. Sprinkle the mint chiffonade on top.
6. Butter, salt, and pepper the bread slices and toast. Cut from corner to corner to make two pieces. Toast the bread in a toaster or hot pan with butter.
7. Reduce the stock mixture by half, then add sriracha and whisk butter into sauce, 1 tbl at a time. Add soy sauce, a squeeze of lime juice, and salt and pepper to taste.
8. Spoon sauce over the lobster onto each plate and garnish each with a slice of toast and some scallion threads.
Side Dish: Twice-baked potatoes, parmesan, truffle
8 Idaho Potatoes, flesh only
1 cup Pepper Jack Cheese
1 1/2 cups Sour cream
1 1/2 cups Milk
7 Scallions, whites, sliced
2 dashes Black truffle oil
When the potatoes are done cut into 3" pieces and scoop out flesh.
While the potato is still hot, mix in sour cream and milk in a mixer with the paddle attachment until smooth.
When mixture is smooth, add the rest of the ingredients.
Season to taste.
Pipe mixture into the potato skins
Monterey Jack cheese
Black truffle oil
Plate: Rectangular Cast Iron
Add cheese to the top of 3 potatoes.
Place 3 of the pre-prepared potatoes into the cast iron container in a straight line.
Place into the oven and heat through.
Once the potatoes are hot, remove from the oven and place in the salamander if extra color is needed.
Once the color is achieved garnish with scallions and a touch of oil.
For more of Marc Forgione's recipes, go to Page 2.