While it looks like something Fred Flintstone might have enjoyed back in the Stone Age, you don't have to be a caveman (or woman) to enjoy a tomahawk steak.

And while it is one of the top three entrees on the menu at the Broadway Grille in Jim Thorpe, Executive Chef Zoraida Rivera shares her recipe to create this spectacular dish at home."Tomahawk steak is a cut of beef ribeye that has 5 or more inches of extra rib bone for presentation purposes," says Chef Z, as she's usually called in her kitchen. "It's called a 'tomahawk' cut because the steak with the long bone resembles a single-handled axe."Rivera says the cut is also referred to as the "cowboy steak" or a "bone-in ribeye.""The butcher or meat packer takes a cut of ribeye and leaves the rib bone in to a length of about 20 inches. Then they 'french' the bone, which is essentially removing the excess meat and exposing the bone."She says chefs at high-end restaurants like the cut because it's so unusual and makes for an interesting presentation.And while presentation is important, it's the taste that counts. This steak did not disappoint.To start the process, the steak is removed from refrigeration and allowed to come to room temperature, about 20-25 minutes. It is then rubbed with a combination of several spices on both sides and set on a hot grill for about 2 to 2½ minutes on each side to set grill marks.The rub is made up of curry powder, chili powder, cumin, turmeric and garam masala, as well as Kosher salt and freshly ground pepper. "Charring changes the flavor and it looks pretty," says Rivera.The steak is then moved to the oven to finish cooking. She recommends serving it medium or medium rare."It has the most flavor when cooked that way," says Rivera, adding that the meat is also more tender.When it's done, allow the steak to rest before serving, which will make it juicier.At the Broadway Grille, Rivera serves the Tomahawk Steak on a bed of lettuce and sliced tomatoes, topped with a balsamic glaze. On the side is a Traditional Chimichurri Sauce, which is flavorful and garlicky. It has a taste similar to pesto, only made with parsley instead of basil."This is an outstanding and very Argentinian sauce," says Rivera. "They don't serve anything without this."She says this sauce is also excellent for marinating or serving over pasta.A vegetable and potato completes the dish, which at 33 to 36 ounces, can serve two or three people. Or in some cases, just one.Rivera has been the executive chef at the Broadway Grille for five years. She was born in Puerto Rico and grew up collecting cookbooks and cooking for her family.She attended college in the U.S., and after getting a degree in communcations, she returned to Puerto Rico and went to work for Viacom, but cooking remained her passion. When she learned that she could attend culinary school, she quit her job and headed for New York, where she attended the French Culinary Institute at night, and worked as a grocery store clerk during the day.After graduation, she continued working her way up the culinary ladder with jobs at places like LeCirque, Lutèce, Water's Edge, Windows on the World and Le Parker Merdien.After Sept. 11, she decided to leave New York and moved to Pennsylvania, and one day happened upon the town of Jim Thorpe. She eventually bought a house in the historic district and worked at several different Pocono restaurants before settling into a corporate job with a huge food service and facility management company, but the desire to cook never left her.Fate intervened, and she landed at the Broadway Grille, which continues to blossom and expand.The Broadway Grille is located at 24 Broadway in downtown Jim Thorpe. It's open seven days a week.Traditional Chimichurri Sauce¼ cup coarsely chopped parsley4 large garlic cloves, minced (2½ tablespoons)2 teaspoons crushed red peperKosher salt and freshly ground pepper½ cup extra-virgin olive oilIn a food processor, combine the parsley, garlic and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand at least 20 minutes.