Ingredients :
For the Tomahawk Steak:
1 large tomahawk steak (about 2 lbs)
2 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
2 tablespoons herb butter (for serving)
For the Lobster Tails:
4 lobster tails
4 tablespoons unsalted butter (melted)
1 teaspoon minced garlic
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon juice
Salt and pepper to taste
Instructions :
Prepare the Steak:
Pat the tomahawk steak dry with paper towels. Rub it with olive oil, salt, pepper, and garlic powder. Let it rest at room temperature for 20 minutes.
Grill the Steak:
Preheat your grill to medium-high heat. Sear the steak for 4-5 minutes on each side for a perfect crust. Move it to indirect heat and cook until the internal temperature reaches 130°F (medium-rare). Let it rest for 10 minutes.
Prepare the Lobster Tails:
Butterfly the lobster tails by cutting down the center of the shell and pulling the meat out slightly.
Mix melted butter, garlic, parsley, lemon juice, salt, and pepper. Brush the mixture generously over the lobster meat.
Grill the Lobster Tails:
Place the lobster tails on the grill, meat side up, and cook for 8-10 minutes, brushing with butter sauce occasionally, until the meat is opaque and slightly charred.
Serve and Enjoy:
Top the steak with a dollop of herb butter. Plate alongside the grilled lobster tails and garnish with a wedge of lemon. Pair with a glass of red wine or a crisp white!
This surf and turf combo is the ultimate showstopper—perfect for impressing guests or treating yourself to a gourmet meal.
