Surf And Turf Tomahawk Ribeye Steak and Lobster Tail

Elevate your grilling game with this Surf and Turf recipe! Pairing perfectly grilled steaks with flavorful seafood, this dish is an indulgence that’s worth every bite. Ideal for a special occasion or when you’re in the mood for something extra, Tomahawk Ribeye and Lobster Tail will make you a star.

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• SLOW N SEAR

Indulge In Surf And Turf Heaven With Tomahawk Ribeye Steak And Lobster Tails!https://www.youtube.com/watch?v=h9YcEvFJHKcEver wanted to turn your backyard BBQ into a five-star dining experience? Let’s do it! We’re talking about a perfectly cooked Tomahawk Steak paired with succulent Lobster Tails—an ultimate surf and turf delight. It might sound fancy, but don't worry, I’ll walk you through every step to make sure it turns out flawless. Get ready to impress your taste buds and wow your guests!https://i.imgur.com/t3OJLui.jpeg2024-06-01

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Surf And Turf Heaven

Yield: 2+

Author: Delmarva Backyard

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Have you ever wanted to recreate a high-end restaurant meal at home? You’re in the right place! Today, I’ll show you how to nail the art of cooking a Tomahawk Steak and Lobster Tails for a truly epic surf and turf feast. This combo might need a bit of finesse, but I’m here to guide you through every step. Let’s get grilling and make something amazing!

Ingredients

• 2.5 lb Bone-In (Tomahawk Style) Ribeye Steak
• (2) 8 oz Lobster Tails
• SPG (60% Black Pepper; 35% Salt; 5% Garlic Powder)
• Old Bay Seasoning
• 4 Tbsp Unsalted Butter

Instructions

1. Prep the Ribeye - Unwrap that beautiful Ribeye and give it a good pat down with a paper towel. We want it dry and ready for action.
2. Season the Steak - Season the steak like it owes you money—get all sides thoroughly covered. This isn’t the time to be shy.
3. Chill Out - Pop the steak in the fridge for 2 hours. Trust me, this dry surface is key for getting that perfect sear later.
4. Room Temp Ready - An hour before showtime, take the steak out of the fridge and let it chill on the counter. We want it to be at room temperature when it hits the grill for even cooking.
5. Grill Prep - Get your charcoal grill fired up for 2-zone cooking (indirect and direct heat) at a scorching 500°F (260°C). You’re about to make some magic.
6. First Cook for the Tomahawk - Place the Tomahawk Steak on the cool side of the grill and press down firmly to make sure it’s got good contact with the grates. Cover and let it cook for 10 minutes.
7. Lobster Tail Prep - Grab those lobster tails and cut a 2-inch triangle out of the belly of each one with kitchen shears. Pull the tail meat out of the shell and prop it on top, keeping the end connected.
8. Season the Lobster - Season the lobster tails lightly with Old Bay and SPG. Place a pat of butter on top, pressing down slightly to make a little butter pocket.
9. Wrap and Grill the Lobster - Wrap the tails in foil tightly and place them on the indirect side of the grill with the steak. Flip the steak but keep it on the indirect side.
10. Cook the Steak - Flip the steak every 7-8 minutes until the internal temperature hits 115°F (46.1°C). Then, move it over to the hot side for a sear. Flip every 2-3 minutes until you get the sear and doneness you’re looking for.
11. Finish the Lobster - When the lobster tails hit an internal temperature of 140°F (60°C), pull them off the grill. Let them rest in the foil while the steak takes a breather for at least 20 minutes.
12. Enjoy - Slice up that perfectly seared steak, unwrap those succulent lobster tails, and dig in. You've just nailed an epic surf and turf!

Notes

DON'T RUSH THE REST!! Seriously, your patience will pay off. Let that steak rest for 15-20 minutes. I promise, it’ll be ten times better. And don’t worry, it’ll still be plenty hot when you finally dive in.

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Additional Tips for Surf and Turf Heaven

• Perfect Timing: Cook the seafood and steak separately to ensure they reach their ideal doneness without overcooking.

• Seasoning: Keep it simple—season both the steak and seafood with salt, pepper, and a little garlic for maximum flavor.

• Butter Baste: Consider basting the steak with butter and herbs toward the end of grilling for extra richness.

• Fresh Seafood: Always opt for the freshest seafood available to enhance the overall flavor of the dish.

• Rest the Meat: Let the steak rest for a few minutes after grilling to lock in the juices.

With juicy steak and tender seafood cooked to perfection, you’ve created a luxurious meal that’s sure to impress. Whether you’re treating yourself or cooking for a crowd, this recipe is a guaranteed hit.

FAQ Section

Q: Can I use different cuts of steak?
A: Yes, ribeye, filet mignon, or New York strip all work great for this recipe.

Q: What seafood works best for surf and turf?
A: Lobster, shrimp, and scallops are all fantastic options to pair with steak.

Q: How do I know when the seafood is cooked?
A: Seafood is done when it turns opaque and reaches an internal temperature of 145°F (63°C).

Q: What sides pair well with surf and turf?
A: Grilled vegetables, mashed potatoes, or a fresh salad are perfect sides for this dish.

Q: Can I grill both the steak and seafood at the same time?
A: Yes, but be mindful of cooking times—steak takes longer than seafood, so plan accordingly.