Lomito Zacapa Recipe

Prepare steaks

Bring the steaks to room temperature for 30 minutes. Pat dry with paper towel. Season both sides lightly with half the kosher salt (1 tsp) and 1 tsp freshly ground black pepper.

Sear and finish

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add neutral oil and sear steaks 2–3 minutes per side to develop a dark crust. During the last 1 minute of the second side, add 2 tablespoons butter and baste the steaks with melted butter. Reduce heat if crusting too quickly. Use an instant-read thermometer to reach desired doneness (about 52–54°C/125–130°F for medium-rare). Transfer steaks to a cutting board, tent loosely with foil and rest 6–8 minutes before slicing.

Make crust mix

In a small bowl combine finely ground coffee (3 tbs), brown sugar (1 tbs), smoked paprika (1 tsp), coarse sea salt (1 tsp) and cracked black pepper (1 tsp). Mix until even.

Apply crust

After patting steaks dry and before searing: brush each steak lightly with a thin film of neutral oil, then press the coffee crust evenly onto both large faces of the steak so it adheres. Reserve any leftover crust to sprinkle on plate.

Note

Because the coffee crust and searing can darken quickly, monitor heat so crust flavors toast without burning. If crust becomes too dark, reduce heat and finish in oven at 180°C/350°F for 4–6 minutes to reach desired doneness.

Sauté aromatics

In a saucepan over medium heat, melt 1 tbs butter (from sauce portion) and add the minced shallots and garlic. Cook gently until shallots are soft and translucent, about 3–4 minutes, do not brown.

Flambé or reduce with rum

Carefully add 120 ml dark aged rum. If comfortable and safe, flambé to burn off alcohol, or simmer and reduce by about half until the raw alcohol smell is gone, about 4–6 minutes. Use caution and keep a lid nearby.

Build sauce

Add 300 ml beef stock and bring to a gentle simmer. Reduce until sauce coats the back of a spoon, about 10–12 minutes.

Finish and mount

Lower heat, whisk in 60 ml heavy cream, 1 tsp Dijon mustard and 1 tsp brown sugar. Gradually whisk in the cold diced butter (30 g) piece by piece to emulsify and give shine. Season to taste with 1 tsp black pepper and 1/2 tsp salt. Keep warm, but do not boil after mounting.

Prepare stock

Keep 900 ml stock hot in a saucepan over low heat; it should be simmering gently while you cook rice.

Sweat shallot and toast rice

In a heavy saucepan, melt 30 g butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the Arborio rice (300 g) and toast, stirring, for 2 minutes so each grain is coated and slightly glassy at the edge.

Deglaze with wine

Pour in 120 ml dry white wine and stir until mostly absorbed.

Cook risotto

Add hot stock, one ladle (about 120 ml) at a time, stirring frequently and allowing most liquid to be absorbed before adding the next ladle. Continue for 18–20 minutes until rice is al dente and creamy. You may not need all the stock; stop when texture is right.

Finish risotto with four peppers

Off heat, stir in 80 g grated Parmesan, 20 g butter, 1 tsp salt, and the four cracked peppercorns: 0.5 tsp white, 0.5 tsp green (crushed), 0.5 tsp pink and 0.5 tsp black. Taste and adjust seasoning. Keep warm.

Warm and perfume

Just before plating, add 15 ml Ron Zacapa to the warm sauce pan off heat and swirl to aromatize (do not ignite). Finish the sauce with a small drizzle (10 ml) of white truffle oil for perfume, stirring to combine. Alternatively, reserve truffle oil to drizzle over plated dish for stronger aroma.

Slice steaks and plate

Slice rested lomito steaks crosswise into 1 cm slices. Spoon a portion of four-pepper risotto onto each plate. Fan 3–4 slices of lomito over the risotto. Spoon the Zacapa rum sauce around and over the meat as desired. Drizzle a few drops of white truffle oil over the meat and risotto (use sparingly). Garnish with microgreens or chopped chives and a light sprinkle of any reserved coffee crust for presentation.

Service note

Serve immediately so risotto remains creamy and meat is warm. Provide extra sauce at table if desired.