Tomahawk Surf and Turf
TOMAHAWK SURF and TURF
Stock Yard Restaurant Recipe
4 dry aged Kobe Tomahawk Ribeye Steaks, 32 oz each
2 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
2 cups unsalted butter
1/4 cup water
1 teaspoon paprika
4 lobster tails, 14 oz each
2 lemons, halved, for serving
clarified butter, for serving
Preheat an outdoor grill to high heat. Rub the steaks with the olive oil and season well with salt and pepper. Melt the butter with the water and paprika in a large deep skillet over medium heat. Add the lobster tails and poach until just opaque through the thickest part, 8 to 10 minutes.
While the lobster tails are poaching, grill the steaks until cooked to your taste, 4 to 5 minutes per side for medium rare (cooking time will vary with the thickness and type of steak you are using).
Arrange the steaks on warmed individual plates. Lift the lobster tails from their shells, set them on top of the shells and perch alongside the steaks. Add a halved lemon and small dish of clarified butter (for dipping the lobster) to each plate and serve while the steak is still sizzling.
Notes: The Tomahawk cut of beef is a variation on the bone-in ribeye steak, distinguished by its long French-cut bone. It is a big steak for big appetites; count on leftovers or consider using a smaller traditional ribeye steak instead.
Labels: Stock Yard Restaurant