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Surf and Turf Tomahawk Steak: The Ultimate Guide to Perfecting This Gourmet Dish

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Savor the rich flavors of a perfectly cooked Tomahawk steak paired with succulent shrimp, seasoned with garlic, herbs, and a hint of spice. This impressive dish is ideal for special occasions, offering a stunning presentation that will delight your guests. Enjoy a memorable feast with this mouthwatering combination!

Ingredients

Scale
  • 1 Tomahawk steak (2–3 pounds, bone-in)
  • Salt (preferably kosher or sea salt)
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon butter
  • 1 lemon, juiced
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Take the Tomahawk steak out of the refrigerator and let it sit at room temperature for about 1 hour.
  2. Preheat your grill or oven to high heat (around 450°F to 500°F). If using a grill, oil the grates to prevent sticking.
  3. Generously season both sides of the steak with salt and freshly ground black pepper.
  4. In a small bowl, mix together the minced garlic, olive oil, rosemary, and thyme. Rub this mixture all over the steak.
  5. If grilling, place the steak directly over the heat source and sear for about 4-5 minutes on each side.
  6. Move the steak to a cooler part of the grill (indirect heat) and close the lid. Cook for an additional 15-20 minutes, flipping halfway through. Aim for an internal temperature of 130°F to 135°F for medium-rare.
  7. If using an oven, sear the steak in a hot cast-iron skillet for 4-5 minutes on each side. Then, transfer the skillet to the preheated oven and roast for about 15-20 minutes, checking the temperature with a meat thermometer.
  8. Once the steak reaches your desired doneness, remove it from the grill or oven and let it rest for at least 10-15 minutes.
  9. In a large skillet, melt the butter over medium heat. Add the peeled and deveined shrimp.
  10. Season the shrimp with paprika, cayenne pepper (if using), and a pinch of salt. Sauté for about 2-3 minutes on each side until they turn pink and opaque.
  11. Squeeze the juice of one lemon over the shrimp and toss to coat. Remove from heat.
  12. On a large cutting board or serving platter, place the rested Tomahawk steak. Slice the meat away from the bone and cut it into thick slices.
  13. Arrange the sliced steak on the platter, fanning it out.
  14. Add the sautéed shrimp around the steak or on top for a decadent look.
  15. Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Notes

  • For best results, use a meat thermometer to check the doneness of the steak.
  • Feel free to adjust the seasoning of the shrimp according to your taste preferences.
  • This dish pairs well with a side of grilled vegetables or a fresh salad.

Find it online: https://softtasty.com/surf-and-turf-tomahawk-steak/