🥩🔥 Surf and Turf Tomahawk Ribeye Steak & Lobster Tail — The Ultimate Backyard Feast

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There’s something undeniably special about Surf and Turf — it’s indulgent, primal, and flat-out impressive. When you throw a massive Tomahawk Ribeye on the grill next to buttery Lobster Tails, you’re not just cooking — you’re making a statement. This backyard classic brings high-end steakhouse energy right to your patio, pairing the rich, smoky char of beef with the delicate sweetness of lobster for the perfect balance of land and sea.

The Story Behind the Recipe

This dish started as a celebration meal — the kind you make when you want to go big. I had a Tomahawk ribeye thawed out, and Gwen brought home fresh lobster tails. The plan? Grill both at the same time and create something worthy of a top-tier restaurant, but with that Delmarva Backyard twist — charcoal, butter, and smoke.

When the steak came off the Slow ‘N Sear and the lobster tails cracked open, dripping with melted butter and Old Bay, it was perfection. The smell alone had the neighbors poking their heads over the fence. Since then, this has been my go-to special occasion recipe — the one that guarantees silence at the dinner table because everyone’s too busy devouring their plates.

Why You’ll Love This Recipe ❤️

🥩 Restaurant Quality at Home: Tomahawk ribeye seared to perfection.
🦞 Buttery, Smoky Lobster: Old Bay and garlic butter take seafood flavor to the next level.
🔥 Perfect Grill Balance: Cook both with a two-zone setup for ideal doneness.
🍽 Showstopper Meal: Ideal for date nights, holidays, or backyard celebrations.

Surf and Turf Tomahawk Ribeye & Lobster Tail Recipe

🕒 Prep Time: 10 min 🔥 Cook Time: 35 min ⏳ Total Time: 45 min 🍽 Serves: 2+

Ingredients

  • 2.5 lb Bone-In Tomahawk Ribeye Steak

  • (2) 8 oz Lobster Tails

  • SPG (60% Black Pepper, 35% Salt, 5% Garlic Powder)

  • Old Bay Seasoning

  • 4 Tbsp Unsalted Butter

Instructions

1️⃣ Prep the Ribeye
Pat the steak dry with paper towels — moisture is the enemy of a good sear.

2️⃣ Season Like a Pro
Coat all sides generously with SPG. Don’t hold back; this cut can take it.

3️⃣ Chill, Then Temper
Refrigerate for 2 hours uncovered. Then bring to room temp an hour before grilling for even cooking.

4️⃣ Fire Up the Grill
Set up a two-zone charcoal grill using your Slow ‘N Sear or equivalent — indirect and direct zones. Target 500°F (260°C).

5️⃣ Slow-Cook the Tomahawk
Place the steak on the cool side of the grill and cover. Cook for 10 minutes before flipping.

6️⃣ Prep the Lobster Tails
Cut a 2-inch triangle in the belly of each tail, pull the meat over the shell, and rest it on top.

7️⃣ Season the Seafood
Sprinkle with Old Bay and SPG, then add a pat of butter on each tail. Wrap tightly in foil.

8️⃣ Cook and Flip
Place the foil-wrapped lobster on the indirect side. Flip the steak every 7–8 minutes until it reaches 115°F (46°C) internally.

9️⃣ Sear the Steak
Move it to the direct side and flip every 2–3 minutes until crusty and gorgeous.

🔟 Finish and Rest
Pull the steak and lobster when they hit 130°F (54°C) and 140°F (60°C) respectively. Let the steak rest for 15–20 minutes before slicing.

Serve & Enjoy!
Slice the ribeye, plate alongside the lobster, drizzle with melted butter, and dive in.

Pro Tips for Surf & Turf 💡

🧈 Butter Baste: Add garlic, thyme, and rosemary to melted butter and baste the steak in the final minutes.
🔥 Thermometer Precision: Use a meat thermometer for perfect doneness — don’t guess.
🦞 Freshness Counts: Fresh lobster makes all the difference. Look for firm tails with no fishy smell.
🥩 Let It Rest: Resting is non-negotiable — it keeps the steak juicy and tender.
💨 Smoke Control: Use quality charcoal and wood chunks for clean smoke flavor.

Why This Recipe Works

The two-zone method allows the steak to cook evenly before hitting it with high heat for that crave-worthy sear. Meanwhile, the lobster gently steams in its own butter bath, staying tender and flavorful. The contrast between smoky ribeye and buttery lobster creates the ultimate backyard fine-dining experience — indulgent, balanced, and unforgettable.

FAQ

Q: Can I use a different cut of steak?
A: Absolutely! Ribeye, filet mignon, or New York strip all work beautifully.

Q: What seafood can replace lobster?
A: Shrimp or scallops pair great with steak for an easier take on surf and turf.

Q: How do I know when lobster is done?
A: When the meat turns opaque and reaches 140–145°F (60–63°C).

Q: Can I cook both at the same time?
A: Yes! Just stagger the timing — steak first, then lobster halfway through.

Q: What sides pair best?
A: Garlic mashed potatoes, grilled asparagus, or a crisp garden salad.

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