THE Dish: Marc Forgione's ultimate surf and turf

Chef Marc Forgione
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(CBS News) NEW YORK -- Like father, like son.

At 16, Marc Forgione worked for his father, legendary culinary pioneer Larry Forgione.

Since then, Marc's followed in his father's footsteps while carving out his own place in the kitchen.

He earned the title of Iron Chef - one of only eight chefs to do so -- and received Michelin stars in 2010, '11 and '12 - the youngest American-born chef to get them three years in a row.

March also owns two restaurants, Marc Forgione in New York, and American Cut in Revel, in Atlantic City, N.J.

On "CBS This Morning: Saturday," Marc served up one of his signature dishes, his ultimate surf and turf dish: Chili Lobster and a 28-day Aged Tomahawk Rib-eye Chop.

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Uimate Surf & Turf

For the Tomahawk-Ribeye Chop (from Pat LaFreida):

  • One (42-ounce) dry-aged rib-eye tomahawk chop
  • Salt
  • Freshly ground black pepper
  • Canola oil
  • 4 ounces (8 tablespoons) unsalted butter
  • 1 head garlic, halved horizontally
  • 6 sprigs fresh thyme
  • Flaky sea salt (such as Maldon)

1. To make the Ribeye, thoroughly pat the steak dry, and season liberally with salt and pepper on both sides.

2. Preheat the oven to 350 degrees F; position the rack in the middle. In a large sauté 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.

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
  • 1 lime
  • 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.

For more of Marc's recipes, to go Page 2.