Broiled Papi Steak Tomahawk
By: Jack Mancuso
You may not know the name, but if you make this recipe for Broiled Papi Steak Tomahawk, you’ll remember it. What’s not to love? This mouthwatering ribeye steak receives extra rich flavor from being cooked on the bone.
What is a Tomahawk Steak?
The Tomahawk looks like its name. It’s a large ribeye still on the bone, which resembles a handle of an ax. To make the presentation ideal, Frenching is common. This means trimming fat.
Why keep the bone intact? Well, for one thing, it makes for a fetching presentation with the wow factor for guests. Besides the appearance, bones insulate the rib eye, helping keep them tender.
There are many ways to create impressive meals using the Tomahawk steak. Prepare a garlic confit steak or a flaming Henny Tomahawk, for example. I do recommend, however, that you don’t play too much with this cut the first time you try. Get the fundamentals in place, then tinker.
Broiled Papi Steak Tomahawk has great marbling and a butter feel in the mouth. Slow roasting is the way to go, with a final sear for a crust. The crust, however, comes from pampering the meat beforehand. Give it a little Cuso’s Dirt® Seasoning. Rub it all over and let it sit in the refrigerator for 4 hours.
The Fundamentals of Cooking a Broiled Papi Steak Tomahawk.
You’ll probably be surprised to discover this recipe isn’t overly complex. Start by firing up your broiler at the highest setting. You want that delectable crust!
Next, take the steak out and let it get to room temperature. It takes about 30 minutes and helps the meat cook evenly. Now you can season the meat! Use preferred blends or try one of these CusoCuts Seasonings.
- Dust: Dust brings a smoked hickory flavor profile into the mix
- Gravel: As the name implies, this rub has a body and makes a great crunchy crust.
- Maple Bourbon: A twist for beef. The maple and ginger create a unique, exciting taste.
- Roasted Garlic and Onion: Familiar yet sophisticated. Enticing aromatics!
Make sure every bit of the steak has an even coating of spices.
Set up a wire rack inside of a broiler pan. Treat both with cooking spray to decrease scrubbing time. Center the rack, and put the tomahawk ribeye on it.
Use the top rack of your oven. Position the broiler pan so it is about 4-6” away from the element. Too close, and it will burn.
If you have a 2-inch steak, broil for 12 minutes per side for medium-rare doneness, which is highly recommended for this cut. A meat thermometer should read 130F. If you wish, baste the Papi steak with butter or juices from the meat when you turn it.
Remove it and let it rest for 5 minutes. The temperature will rise to about 135F. Put it on a serving tray with some garnish and slice it table side
Note: broilers don’t always run at the same temperature. Yours may be hot or cooler. Using a meat thermometer takes the guesswork out of whether the Papi steak is done.
In Spanish-speaking regions like the Caribbean, Papi is an affectionate term for any man, such as a grandfather or friend. The tone in which a person uses the term can change the meaning. How did Papi steak come about? Well, it begins with a restaurant aptly named Papi Steak Restaurant.
Located in Miami Beach, FL, Papi Steak has a reputation for gilding classic chophouse recipes. One partner, David “Papi” Einhorn, created a secret sauce to go with the masterwork ribeye steak. The recipe is named after him.
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