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- 1 tomahawk steak (2-3 inches thick) - 1 pound large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 2 teaspoons coarse sea salt - 1 teaspoon freshly cracked black pepper - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped The tomahawk steak is the star of this dish. Its thick cut and bone make it dramatic and full of flavor. When you grill it, the fat melts and adds richness. Pair it with shrimp for a tasty surf and turf combo. For seasoning, keep it simple. Olive oil adds moisture and helps the spices stick. Sea salt and black pepper bring out the natural taste of the meat. Don't forget fresh herbs! Garlic adds depth, while rosemary and thyme give a fresh, earthy flavor. These ingredients come together to create a mouthwatering meal. You get a bold steak with juicy shrimp, all seasoned perfectly. This dish not only tastes great but also looks impressive on the table. For the full recipe, check out the full recipe section. Start by taking the tomahawk steak out of the fridge. Let it rest at room temperature for 30 minutes. This helps the steak cook evenly. While waiting, preheat your grill to high heat. Next, rub the steak with olive oil. This adds flavor and helps the seasoning stick. Generously season both sides with sea salt and black pepper. Then, add minced garlic, chopped rosemary, and thyme. Spread these herbs evenly to enhance the taste. Once the grill is hot, place the steak on the grill grates. Sear it for 4-5 minutes on one side. Look for a nice char. Flip the steak and repeat on the other side. For medium-rare, aim for an internal temperature of about 130°F. Adjust your cooking time if you prefer it more or less cooked. While the steak is grilling, prepare the shrimp. Place the peeled and deveined shrimp in a bowl. Sprinkle Cajun seasoning over them. Toss the shrimp to coat them well in spices. In a large skillet, melt unsalted butter over medium heat. Add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on each side. They should turn pink and opaque when done. Check out the Full Recipe for more details! Resting your steak is key. After grilling, let it sit for 10 minutes. This helps the juices stay inside. For a great bite, check the internal temperature. Aim for 130°F for medium-rare. Use a meat thermometer to be sure. Garlic and herbs bring your steak to life. I love using rosemary and thyme. Mix minced garlic with these herbs. Rub this blend on your steak before grilling. The aroma will make your mouth water. This simple step adds depth and taste. Don’t let your shrimp overcook. They cook fast, around 2-3 minutes each side. When they turn pink, they are done. Overcooking makes them tough and chewy. Toss them in Cajun seasoning for a flavor kick. Keep an eye on them while cooking. {{image_4}} You can swap shrimp for other seafood. Lobster tails are a great choice. They add luxury to your meal. Scallops are another option. They sear well and have a sweet taste. Crab is tasty too; just use fresh or lump crab meat. Each seafood option pairs well with the tomahawk steak. Feel free to mix and match based on your taste. You can change the flavor with different seasonings. Cajun seasoning gives a spicy kick to your meal. It adds warmth and depth. On the other hand, a traditional steak rub focuses on salt and pepper. This blend lets the steak's natural flavor shine. Try both to see which you like best. Each blend adds a unique twist to the dish. Grilling is popular for tomahawk steak. It gives a nice char and smoky flavor. You can also pan-sear it for a golden crust. Use a heavy skillet for best results. Oven-roasting is another method. It allows for even cooking and is easy to manage. Each method changes the texture and taste, so experiment to find your favorite. For the full recipe, see the details above. To keep your leftover tomahawk steak fresh, wrap it well. Use plastic wrap or aluminum foil. Place it in an airtight container for best results. Store it in your fridge. Enjoy it within three to four days for the best taste and quality. When reheating steak, avoid using high heat. This can make it tough. The best way is to use a low oven. Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. Heat for about 20 to 25 minutes. This keeps it juicy and tasty. You can also use a skillet. Heat it on low and add a bit of broth or water. This helps keep the meat moist. If you want to save your steak longer, freezing is a great choice. Wrap the steak tightly in plastic wrap first. Then, put it in a freezer bag. Try to squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. This helps maintain its flavor and texture. For the full recipe of Surf & Turf Tomahawk Steak, check out the detailed instructions above. Surf & Turf is a dish that mixes land and sea. It typically combines steak and seafood, like shrimp or lobster. This pairing brings together rich flavors and textures. You get the juicy taste of steak with the fresh burst of seafood. This dish is perfect for special occasions or when you want to impress guests. To check if your steak is medium-rare, use a meat thermometer. Insert it into the thickest part of the steak. You want it to read about 130°F (54°C). If you don’t have a thermometer, use the finger test. Press the steak with your finger. If it feels soft yet firm, it’s likely medium-rare. Remember, the steak will continue to cook slightly after you take it off the grill. Yes, you can prepare some parts ahead of time. You can season the steak and shrimp the night before. This helps the flavors soak in better. You can also pre-cook the shrimp and store it in the fridge. Just warm it up when you're ready to serve. However, grilling the steak is best done fresh for great flavor. Great sides make your meal even better. Here are some tasty options: - Garlic mashed potatoes - Grilled asparagus - Creamed spinach - Corn on the cob - Caesar salad These sides balance the rich flavors of the steak and shrimp. They add color and variety to your plate. You can mix and match based on your taste. For the full recipe, check the link above. We covered a lot about creating the perfect Surf & Turf dish. You learned about choosing high-quality tomahawk steak and shrimp, along with essential seasonings and fresh herbs. I shared step-by-step instructions for grilling and sautéing, plus tips to enhance flavors. You can even explore variations with different seafood or seasoning blends. Remember to store leftovers properly and use these reheating methods to keep every bite tasty. Enjoy the cooking process and impress your family with this delicious meal. Happy grilling!

Surf & Turf Tomahawk Steak

Elevate your dinner experience with this mouthwatering Surf & Turf Tomahawk Steak recipe! Featuring a juicy tomahawk steak paired with Cajun-seasoned shrimp, this dish will impress any guest. Learn how to perfectly grill the steak and sauté the shrimp for delicious flavors that fusion together beautifully.
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Ingredients
  

1 tomahawk steak (2-3 inches thick)

2 tablespoons extra virgin olive oil

2 teaspoons coarse sea salt

1 teaspoon freshly cracked black pepper

4 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 pound large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 tablespoons unsalted butter

Fresh lemon wedges for serving

Instructions
 

Prepare the Steak: Start by taking the tomahawk steak out of the refrigerator. Allow it to rest at room temperature for about 30 minutes. This step is crucial for achieving even cooking throughout the steak.

    Season the Steak: Preheat your grill to high heat. As the grill warms up, rub the steak thoroughly with extra virgin olive oil. Generously season both sides with coarse sea salt and freshly cracked black pepper. Evenly disperse the minced garlic, chopped rosemary, and thyme across the steak for a burst of flavor.

      Grill the Steak: Once the grill is ready, place the tomahawk steak directly on the hot grill grates. Sear for 4-5 minutes on one side until you get a beautiful char, then flip and repeat on the other side. For a medium-rare finish, aim for an internal temperature of about 130°F (54°C). Be prepared to adjust your grilling time if you prefer your steak cooked to a different level of doneness.

        Prepare the Shrimp: As the steak is grilling, place the peeled and deveined shrimp in a bowl. Sprinkle the Cajun seasoning over them and toss to ensure the shrimp are completely covered in the spices.

          Sauté the Shrimp: In a large skillet, melt the unsalted butter over medium heat. Add the seasoned shrimp to the skillet and cook for approximately 2-3 minutes on each side, or until they turn pink and opaque, indicating they're fully cooked.

            Rest the Steak: Once the steak has reached your preferred internal temperature, carefully remove it from the grill. Allow it to rest on a cutting board for at least 10 minutes. This resting period allows the juices to redistribute throughout the steak, enhancing its flavor and tenderness.

              Serve: To serve, slice the tomahawk steak against the grain into thick slices and arrange them on a large serving platter. Top the steak with the sautéed shrimp and drizzle any remaining melted butter from the skillet over the meat. For an added zing, serve with fresh lemon wedges on the side.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2-4

                  - Presentation Tips: For an impressive visual presentation, serve the steak and shrimp on a rustic wooden cutting board or an elegant platter, garnished with fresh herb sprigs for a touch of color and freshness.