I absolutely love some surf n turf! I love to pair it with some of our herb compound butter for both my tomahawk and lobster tails. I want to share my recipe with you so you can have the same experience I have every time. I can’t forget to mention that I went all out with a 32 oz Tomahawk Ribeye and 3 6-7oz lobster tails. Okay, let’s jump into the recipe!
Ultimate Surf & Turf: Tomahawk Ribeye Steak & Lobster
Rated 5.0 stars by 1 users
Servings
3
Prep Time
15 minutes
Cook Time
1 minute
Author:
Sean Azbill
Ingredients
-
Tomahawk Ribeye
-
3 Lobster Tails
2 tbsp Black Pepper
2 tbsp Kosher Salt
1 tbsp Garlic powder
Directions
Make sure your Tomahawk steak is room temp and apply a teaspoon and rub it on the steak, do this on both sides. Now season generously with salt, pepper and garlic.
Have your smoker set at 250 degrees with applewood smoke rolling and place your steak on. Wait about 30 mins and check the temp and flip. Remove at 115 degrees internal temp.
When your steak reaches 90-100 degrees internal temp make sure to prep your lobster tails by splitting the back shell and exposing the meat of the lobster. Season with salt, pepper and garlic.
Now your steak is finished, placed on a resting rack and open all vents and add some more fuel. At this time you want to sear the steak 60-90 seconds per side.
While the steaks are resting add two tablespoons of the compound butter on top to melt.
Quickly get the lobster tails down, exposed meat side, for a sear 3 mins. Now flip them and let them finish off on the grill. While they are finishing off on the grill add 2 tablespoons of the compound butter on each lobster tail on the exposed meat side.
At 145 internal temperature remove the lobster tails.Plate your amazing Surf N Turf.
