Surf & Turf Tomahawk Steak

$- 1 Tomahawk steak (2-3 lbs) - Salt and freshly ground black pepper - 2 tablespoons olive oil - 2 tablespoons garlic powder - 1 tablespoon smoked paprika - 2 tablespoons fresh rosemary, chopped - 2 tablespoons butter - 1 pound large shrimp, peeled and deveined - 2 cloves garlic, minced - 1 lemon (juice and zest) - 1 teaspoon red pepper flakes - Fresh parsley, chopped (for garnish) The Tomahawk steak is the star. It has a long bone and a thick cut. This gives it a rich, beefy taste. Use high-quality meat for the best flavor. The shrimp adds a sweet finish and textural contrast. - A splash of Worcestershire sauce - Fresh thyme - Spicy mustard for serving These ingredients can boost the dish. Worcestershire sauce adds depth. Fresh thyme gives a nice herbal note. Mustard brings a tangy kick. Feel free to mix and match these for your taste. - A large grill or cast-iron skillet - Meat thermometer - Tongs - Sharp knife for slicing - Cutting board - Skillet for shrimp Using the right tools makes cooking easier. A meat thermometer helps you avoid overcooking. Tongs let you flip the steak with ease. A sharp knife ensures clean slices. Each tool helps you achieve that perfect dish. For full details on how to make this dish, check out the Full Recipe. Start by taking your Tomahawk steak out of the fridge. Let it sit at room temperature for at least 1 hour. This helps it cook evenly. Preheat your grill or oven to 450°F (232°C). A hot cooking surface is key for a nice sear. For great flavor, season both sides of the steak well. Use salt, black pepper, garlic powder, smoked paprika, and chopped rosemary. Drizzle 2 tablespoons of olive oil on the steak. Rub the spices into the meat to ensure they stick well. This step is crucial for deep flavor. Place your seasoned steak on the grill or in a hot skillet. Cook it for about 6-8 minutes on each side. Aim for a medium-rare finish, which is about 130°F (54°C) inside. Avoid moving the steak right after you place it down. This helps form a nice crust. While the steak rests, you can cook the shrimp. In a skillet over medium heat, add 2 tablespoons of butter. Once melted, toss in 2 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for about 1 minute. Add 1 pound of peeled and deveined shrimp next. Cook for 2-3 minutes on each side until they turn pink and opaque. For extra zing, squeeze lemon juice and sprinkle lemon zest over the shrimp. Toss to coat well. For the full recipe, check out the complete details in the recipe section. For the best Tomahawk steak, start with room temperature meat. Let it sit out for one hour before cooking. This helps it cook evenly. Season your steak well. Use salt, black pepper, garlic powder, smoked paprika, and rosemary. Rub the spices in using olive oil. For cooking, heat your grill or skillet to 450°F (232°C). Cook the steak for six to eight minutes on each side. Use a meat thermometer to check the temperature. Aim for 130°F (54°C) for medium-rare. Once done, let the steak rest for 10-15 minutes. This helps keep it juicy and flavorful. For tasty shrimp, use large, peeled, and deveined ones. Start by melting butter in a skillet over medium heat. Add minced garlic and red pepper flakes for flavor. Sauté for one minute until fragrant. Then, add the shrimp. Cook for about 2-3 minutes on each side. They should turn pink and opaque. Finish with fresh lemon juice and zest for brightness. This adds a nice zing to the shrimp. Serve your steak and shrimp on a rustic wooden board. This adds charm to your meal. Slice the steak against the grain into thick pieces. Arrange the shrimp nicely alongside or on top of the steak. Garnish with fresh parsley and lemon wedges. Add rosemary sprigs for a pop of color. This makes your dish look as good as it tastes. For the full recipe, check out the details above. {{image_2}} When making Surf & Turf Tomahawk steak, you can swap shrimp for other seafood. Here are some great choices: - Lobster tails: These add a touch of luxury. - Scallops: Sweet and tender, they cook quickly. - Crab meat: Use lump crab for a rich flavor. Each of these options pairs well with the steak. They soak up the seasoning and blend perfectly. You can change the flavor of your steak and seafood with different spices. Here are some blends to consider: - Cajun spice: Adds heat and depth. - Lemon herb: Mix dried herbs with lemon zest for a fresh taste. - Teriyaki glaze: Brush this on the shrimp for a sweet twist. Experiment with seasoning blends to suit your taste. You can create a new favorite dish. Serve your Surf & Turf Tomahawk steak with sides that enhance the meal. Here are some ideas: - Garlic mashed potatoes: Creamy and rich, they balance the flavors. - Grilled asparagus: This adds a bright, fresh touch. - Caesar salad: Crisp and tangy, it’s a classic choice. These sides not only taste great but also look good on the plate. For a full experience, consider a nice wine pairing. A bold red wine can elevate the meal. For more details, check the Full Recipe. Enjoy your cooking adventure! After enjoying your Surf & Turf Tomahawk steak, store leftovers right away. Allow the steak and shrimp to cool slightly. Then, wrap them tightly in plastic wrap or foil. Place them in an airtight container. This helps keep the flavors fresh. Store in the fridge for up to three days. When you are ready to eat your leftovers, reheating them well is key. Preheat your oven to 250°F (121°C). Place the steak on a baking sheet. Cover it loosely with foil. Heat for about 20 minutes, or until warmed through. For the shrimp, you can reheat them in a skillet over low heat. Stir gently until they are hot. Avoid high heat to keep them tender. If you want to save your Surf & Turf meal for longer, freezing is an option. Wrap the steak and shrimp separately in plastic wrap. Then, place them in freezer-safe bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge before reheating. A Tomahawk steak is a large cut of beef. It has a long bone that looks like a tomahawk axe. This cut comes from the rib section of the cow. It usually weighs between 2 to 3 pounds. The meat is well-marbled and tender, making it very flavorful. The large size makes it perfect for sharing. To check if your steak is done, use a meat thermometer. Insert it into the thickest part of the meat. For medium-rare, look for 130°F (54°C). For medium, aim for 140°F (60°C). Let the steak rest after cooking. This allows juices to spread throughout the meat. Yes, you can use frozen shrimp. Just remember to thaw them first. Place them in the fridge overnight or run them under cold water. Thawed shrimp will cook more evenly. This will help you achieve the best taste. A good wine to pair with Surf & Turf is Cabernet Sauvignon. This red wine complements the rich flavor of the steak. If you prefer white wine, try a Chardonnay. Its buttery notes go well with shrimp. To get a perfect sear, start with a hot grill or skillet. Use high heat to lock in the juices. Avoid moving the steak for the first few minutes. This makes a nice crust. Sear each side for about 6-8 minutes. For more details, check the Full Recipe. In this post, we explored making the perfect Surf & Turf Tomahawk steak. We discussed key ingredients, essential tools, and step-by-step cooking methods. I shared tips for juicy steak and flavorful shrimp. Don’t forget to try different seasonings and sides to mix things up. Store any leftovers properly to enjoy later. With this guide, you can impress anyone with your cooking. Happy grilling!$

Indulge in a mouthwatering Surf & Turf experience with our Tomahawk Steak and shrimps recipe! This dish combines juicy steak with perfectly sautéed shrimp, creating a feast that will impress any guest. With simple ingredients and easy steps, you’ll be grilling like a pro in no time. Click through to discover how to elevate your dining with this unforgettable recipe that’s perfect for special occasions. Don’t miss out on the culinary adventure!

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Ingredients

1 Tomahawk steak (2-3 lbs)

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons garlic powder

1 tablespoon smoked paprika

2 tablespoons fresh rosemary, chopped

2 tablespoons butter

1 pound large shrimp, peeled and deveined

2 cloves garlic, minced

1 lemon (juice and zest)

1 teaspoon red pepper flakes

Fresh parsley, chopped (for garnish)

Instructions

Preparation of the Steak: Bring the Tomahawk steak to room temperature by removing it from the fridge at least 1 hour before cooking. Preheat your grill or oven to 450°F (232°C).

Seasoning: Generously season both sides of the steak with salt, black pepper, garlic powder, smoked paprika, and chopped rosemary. Drizzle with olive oil and rub the spices into the meat.

Grilling the Steak: Place the Tomahawk steak on the grill or in a hot skillet. Cook for about 6-8 minutes on each side, or until the desired doneness (medium-rare is about 130°F / 54°C internal temperature). For a perfect sear, avoid moving the steak right after placing it down.

Resting the Steak: Once cooked, transfer the steak to a cutting board and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.

Preparing the Shrimp: In a skillet over medium heat, add butter. Once melted, add minced garlic and red pepper flakes and sauté for 1 minute until fragrant. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.

Finishing Touches: Squeeze lemon juice over the shrimp and sprinkle with lemon zest. Toss to coat evenly.

Serving: Slice the rested Tomahawk steak against the grain into thick slices. Arrange the shrimp alongside or on top of the steak on a serving platter.

Garnish: Sprinkle fresh parsley over the steak and shrimp before serving for an added touch of color.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings

- Presentation Tips: Serve the steak and shrimp on a rustic wooden board, garnished with rosemary sprigs and lemon wedges for a visually stunning presentation.