Irresistible Guide to Surf and Turf with Bone-In Tomahawk Steak

Introduction to Surf and Turf with Bone-In Tomahawk Steak

Surf and Turf has long been synonymous with indulgence and celebration. By marrying the rich, beefy flavor of a Bone-In Tomahawk Steak with succulent seafood, this dish embodies luxury dining at its finest. Whether you’re hosting a milestone dinner or simply want to elevate a weekend meal, mastering this combination will impress any guest. In this comprehensive guide, we’ll walk you through everything from selecting high-quality ingredients to cooking techniques, plating suggestions, and helpful tips to ensure your Surf and Turf creation is nothing short of spectacular.

Selecting the Ideal Seafood for Your Surf and Turf

1 Common Choices: Lobster Tails, Shrimp, Scallops

• Lobster Tails:
  • Arguably the classic “surf” component. Their sweet, firm flesh contrasts beautifully with the rich beef.
  • Choose cold-water lobster tails when possible (e.g., Maine or Canadian). They tend to be sweeter and firmer than warm-water varieties.
• Shrimp:
  • Jumbo shrimp (16/20 count per pound) or pink prawns work well.
  • Quick to cook and versatile in seasoning (garlic, chili flakes, or simple salt and pepper).
• Scallops:
  • Look for dry-packed sea scallops—these have not been treated in phosphates or soaked in water, which preserves a natural buttery texture.
  • Roughly 1¼–1½ inches thick for even searing and a tender interior.

2 Quality Indicators for Seafood

• Lobster Tails:
  • Flesh should be translucent and firm; avoid any with a strong “fishy” odor.
  • Opt for lobster tails labeled as “wild-caught.”
• Shrimp:
  • Shells intact, firm bodies, no black spots along the back (indicates early decomposition).
  • Should smell mildly oceanic—never sour or ammonia-like.
• Scallops:
  • Dry scallops appear opaque and slightly creamy; avoid scallops that look overly wet or gelatinous.
  • Check for a Basin or Harvest date to ensure freshness.
• Sustainability:
  • Reference Seafood Watch sustainable choices to ensure you’re choosing responsibly sourced seafood.
  • Opt for MSC-certified or “Best Choices” to support marine stewardship.

Ingredients Overview to Surf and Turf with Bone-In Tomahawk Steak

Below is a consolidated list of everything you’ll need to craft a stunning Surf and Turf with Bone-In Tomahawk Steak experience.

• Bone-In Tomahawk Steak (2–3 pounds total):
  • USDA Prime or high-Choice, ideally dry-aged 21–28 days
  • Kosher salt and freshly cracked black pepper
  • Garlic powder and smoked paprika (optional for enhanced crust)
  • High-smoke-point oil (grapeseed or avocado)
• Seafood Component (choose one or combine):
  • Lobster tails (6–8 ounces each; cold-water, wild-caught recommended)
  • Jumbo shrimp (16/20 count per pound; headless, shell on or off based on preference)
  • Sea scallops (12–16 large dry-packed scallops)
• Butter and Seasoning for Seafood:
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Chopped fresh parsley (2 tablespoons)
  • Salt and pepper, to taste
• Compound Butters & Toppings for Steak (optional but recommended):
  • ½ cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or thyme
  • 1 tablespoon chopped chives or parsley
  • Zest of ½ lemon (optional, for brightness)
• Accompaniments & Garnishes:
  • Fresh lemon wedges (for seafood)
  • Fresh parsley sprigs (for color)
  • Coarse sea salt (for finishing steak)
  • Cracked black pepper
• Optional Side Dish Inspirations (detailed later):
  • Garlic mashed potatoes
  • Grilled asparagus or broccolini
  • Creamed spinach
  • Parmesan risotto

Preparing the Bone-In Tomahawk Steak

1 Trimming and Seasoning

1. Trim Excess Fat
   • Use a sharp knife to remove any thick pockets of fat, leaving a thin layer (about ⅛ inch) to render during cooking.
   • Avoid over-trimming—fat adds flavor and juiciness.
2. Dry Steak Thoroughly
   • Pat the Tomahawk Steak with paper towels on all sides.
   • Removing surface moisture is crucial for achieving a deep, caramelized crust.
3. Season Generously
   • Approximately 45–60 minutes before cooking, season the steak with a liberal coating of kosher salt (about 1 teaspoon per pound).
   • Add a few cracks of black pepper and, if desired, a light dusting of garlic powder and smoked paprika.
   • The coarse salt draws out moisture initially, then reabsorbs it, creating a dry-brine effect that intensifies the crust.
4. Rest at Room Temperature
   • Let the steak sit on a wire rack for 20–30 minutes so that it reaches near room temperature.
   • This step promotes more even cooking from edge to center.

2 Dry Brining vs. Marinating

• Dry Brining (Recommended):
  • Coat the steak with salt (and pepper) and let it rest in the refrigerator overnight (or at least 4–6 hours).
  • Creates a natural brine as salt draws moisture from the steak, dissolves, and then reabsorbs, seasoning from within.
  • Enhances crust formation without diluting flavor.
• Marinating (Less Common for Tomahawk):
  • Marinades typically contain acid (vinegar, lemon juice) and oil, which can tenderize tougher cuts but are unnecessary for a well-marbled tomahawk.
  • Risk of masking the steak’s natural rich flavor; best reserved for leaner cuts (e.g., flank, skirt).

Preparing the Seafood

1 Cleaning and Deveining Shrimp

1. Rinse Under Cold Water
   • Place shrimp in a colander and rinse thoroughly to remove any residual grit.
2. Remove Shell and Vein
   • Hold the shrimp under running water, peel off the shell, and use a small paring knife to make a shallow cut along the back.
   • Gently pull out the dark vein (digestive tract) and discard.
3. Pat Dry and Season
   • After deveining, pat each shrimp with paper towels until completely dry.
   • Toss with a drizzle of oil, a pinch of salt, and a dash of garlic powder or smoked paprika for flavor.
4. Skewering (Optional)
   • Thread 3–4 shrimp onto pre-soaked wooden skewers (so they don’t burn).
   • This method simplifies flipping on the grill.

2 Preparing Lobster Tails and Scallops

• Lobster Tails:
  1. Using kitchen shears, cut along the top of the shell lengthwise to expose the meat.
  2. Gently lift the meat from the shell and rest it on top. This “butterfly” presentation ensures even cooking.
  3. Brush the exposed meat with a garlic-herb butter mixture (½ cup softened butter + 2 cloves minced garlic + zest of 1 lemon + 2 tablespoons chopped parsley + pinch of salt).
  4. Tie the lobster tail with butcher’s twine if you want the shell to stay closed, ensuring the meat remains on top.
• Scallops:
  1. Choose large, dry-packed scallops (approximately 1¼–1½ inches thick).
  2. Pat each scallop dry multiple times with paper towels—moisture will produce steam, preventing a proper sear.
  3. Lightly season with salt and pepper, then brush with a bit of melted butter or oil to help develop a golden crust.

Cooking Techniques for Bone-In Tomahawk Steak

1 Grilling Method

1. Preheat Grill
   • Set up a two-zone fire: one side on high heat (~500 °F), the other on low or no heat.
   • Let the grill stabilize for 10–15 minutes before placing the steak.
2. Initial Sear
   • Place the seasoned tomahawk on the direct high-heat zone.
   • Sear each side for 3–4 minutes to develop a deep, caramelized crust.
   • Watch for flare-ups; move steak briefly if flames intensify.
3. Move to Indirect Zone
   • Transfer the steak to the cooler side of the grill (lid closed) to finish cooking.
   • Insert an instant-read thermometer into the thickest part of the meat (not touching bone).
4. Monitor Internal Temperature
   • For rare, remove at 120 °F; for medium-rare, remove at 125 °F; for medium, remove at 135 °F.
   • Expect a 5–10 °F temperature rise during resting (carry-over cooking).
5. Flip Halfway Through
   • To promote even cooking, flip the steak once on the indirect side.
   • Avoid constant flipping; one flip is sufficient after sear.

2 Reverse Sear Method

1. Preheat to Low Heat
   • Heat your grill or oven to 275 °F (indirect zone only).
   • Place the tomahawk on the low-heat side, bone toward the hot side (for radiant heat).
2. Slow-Roast to Temperature
   • Cook until the internal temperature is approximately 95 °F (rare) or 105 °F (medium-rare).
   • This can take 30–45 minutes depending on steak thickness.
3. Rest Briefly
   • Remove the tomahawk and tent loosely with foil for 10 minutes while bringing the grill up to high heat (or heating a cast-iron skillet on the stovetop).
4. High-Heat Sear
   • Sear the steak on high heat for 1–2 minutes per side to form a crust.
   • Monitor closely to prevent burning; target an internal temp of 120 °F for rare or 125 °F for medium-rare.
5. Final Rest
   • Tent again with foil and rest 10–15 minutes before carving. This allows juices to redistribute fully.

3 Resting and Slicing

• Tent with Foil:
  • Loosely cover the cooked tomahawk with aluminum foil. Avoid wrapping tightly—some airflow helps preserve the crust.
  • Rest for 10–15 minutes.
• Slice Perpendicular to the Grain:
  • Using a sharp carving knife, cut just above the bone at a 90° angle to the meat fibers.
  • Aim for ¾–1-inch-thick slices for an ideal balance of crust to tender interior.
• Arrange on a Warm Platter:
  • Place the sliced steak on a pre-warmed plate or platter.
  • Sprinkle coarse sea salt and cracked pepper lightly before serving.

Cooking Techniques for Seafood

1 Grilling Seafood

• Lobster Tails:
  1. Preheat grill grates to medium-high (~400 °F). Oil grates generously.
  2. Place lobster tails flesh-side down for 3–4 minutes until grill marks form.
  3. Flip tails over, brushing additional garlic-herb butter on top.
  4. Grill 5–6 more minutes until meat is opaque and slightly firm (internal temperature ~140 °F).
• Shrimp:
  1. Preheat grill to medium-high; oil grates well.
  2. Place skewered or loose shrimp directly on grates.
  3. Grill 2–3 minutes per side until shells turn pink and opaque; edges should curl slightly.
  4. Remove promptly to prevent overcooking (shrimp become rubbery if left on heat too long).
• Scallops:
  1. Preheat grill to high (~450 °F). Oil grates or place a small cast-iron griddle on the grill.
  2. Sear scallops 2 minutes per side until a golden crust forms.
  3. Avoid moving scallops excessively—allow the initial sear to develop undisturbed.

2 Searing/Sautéing Seafood

• Scallops in Cast-Iron Skillet:
  1. Heat skillet over medium-high heat; add 1–2 tablespoons of butter and a splash of oil (prevents butter from burning).
  2. Place scallops in skillet with space between each; sear 1½–2 minutes per side until deeply caramelized.
  3. Remove scallops once opaque throughout, avoiding a gray or translucent center.
• Sautéed Shrimp:
  1. In the same skillet, add another pat of butter; swirl to coat the pan.
  2. Add seasoned shrimp in a single layer; cook 2 minutes on one side until pink at the base.
  3. Flip and cook another 1–2 minutes until opaque. Remove immediately to a warm plate.
• Pan-Seared Lobster Medallions (if using deshelled tails):
  1. Cut lobster meat into 1-inch pieces.
  2. Sear in the same skillet over medium heat for 3–4 minutes, stirring occasionally, until opaque.
  3. Baste with pan juices and garlic butter for extra flavor.

3 Timing Seafood with Steak

• Coordinate Around Steak Rest:
  • The steak’s final rest (10–15 minutes) is prime real estate for cooking seafood.
  • As soon as the tomahawk is tented, begin grilling or sautéing the seafood.
• Maintain Temperature:
  • Keep cooked seafood covered loosely with foil to retain heat.
  • Arrange on a pre-warmed plate so that both surf and turf arrive at the table simultaneously.

Timing Coordination: Synchronizing Steak and Seafood Cooking

1. Preheat and Prep (10–15 minutes prior)
   • Ignite grill or heat oven/skillet.
   • Ensure all tools (tongs, thermometer, pans) are within reach.
2. Begin Cooking Steak
   • For reverse sear, place tomahawk on indirect heat at 275 °F.
   • For traditional grill, start with a 3–4-minute sear on high heat.
3. Monitor Steak Internal Temperatures
   • Keep a digital thermometer handy; watch for 95 °F (rare) or 105 °F (medium-rare) when reverse searing.
4. Prep Seafood During Steak Cooking
   • Clean, season, and ready lobster tails, shrimp, or scallops.
   • Melt garlic butter and have brushes/spoons ready for basting.
5. Finish Steak and Transfer to Rest
   • If reverse searing: remove steak when it hits 95 °F, tent with foil, increase heat, then sear.
   • If grilling: after initial sear, move to indirect zone, finish at 120–125 °F (medium-rare), then rest.
6. Cook Seafood
   • Place lobster tails on hot grates or skillet; brush with garlic butter.
   • Add shrimp and scallops in quick succession; maintain close watch to prevent overcooking.
   • Total seafood cook time should not exceed 10 minutes.
7. Plate and Serve
   • Slice rested tomahawk and arrange on warmed platter.
   • Place seafood side by side, drizzling reserved garlic butter over each.
   • Garnish with lemon wedges and fresh parsley.

Sauces, Compound Butters, and Toppings

1 Compound Butters for Steak

• Herb-Garlic Butter
  • Ingredients:
    • ½ cup (1 stick) unsalted butter, softened
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh rosemary or thyme
    • 1 tablespoon chopped chives or parsley
    • Zest of ½ lemon (optional for brightness)
    • Pinch of salt and pepper
  • Method:
    1. In a bowl, combine softened butter with garlic, herbs, lemon zest, salt, and pepper.
    2. Mix until uniformly distributed.
    3. Transfer mixture onto a piece of plastic wrap; roll into a log shape (about 1½ inches diameter).
    4. Refrigerate for at least 1 hour to firm up.
    5. Slice rounds just before serving; place atop hot Tomahawk Steak slices—watch it melt luxuriously over the meat.
• Blue Cheese Butter
  • Ingredients:
    • ½ cup unsalted butter, softened
    • ¼ cup crumbled blue cheese
    • 1 small shallot, minced
    • ½ teaspoon cracked black pepper
  • Method:
    1. Stir blue cheese, shallot, and pepper into butter until just combined (small chunks of blue cheese are fine).
    2. Shape into a small log or place in a ramekin.
    3. Allow steak’s residual heat to melt the compound butter, providing a tangy, creamy accent.

2 Garlic Butter for Seafood

• Classic Lemon-Garlic Butter
  • Ingredients:
    • ½ cup unsalted butter
    • 4 cloves garlic, minced
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped parsley
    • Pinch of salt
  • Method:
    1. In a small saucepan over medium heat, melt butter.
    2. Add garlic and sauté 30–45 seconds until fragrant (avoid browning).
    3. Stir in lemon juice, parsley, and a pinch of salt; remove from heat.
    4. Brush over lobster tails or scallops just before removing from grill/skillet.
    5. Reserve a small bowl to serve on the side as a dipping sauce for lobster or drizzling over shrimp.
• White Wine Reduction (Optional Upgrade)
  • Ingredients:
    • ¼ cup dry white wine (e.g., Sauvignon Blanc)
    • 2 tablespoons butter
    • 1 clove garlic, smashed
    • Pinch of salt and pepper
  • Method:
    1. In the same pan used for cooking seafood, pour in white wine and bring to a gentle simmer.
    2. Scrape up browned bits (fond) from the bottom of the pan.
    3. Stir in butter, garlic, salt, and pepper until glossy and slightly reduced.
    4. Drizzle sparingly over scallops or shrimp for an extra layer of flavor.

Side Dishes and Pairings

1 Classic Side Dishes

1. Garlic Mashed Potatoes
   • Ingredients: Yukon Gold potatoes, roasted garlic, butter, cream (or milk), salt, pepper.
   • Method: Boil peeled potatoes until fork-tender, mash with warm butter and roasted garlic, then add cream to achieve desired consistency. Season to taste.
   • Why It Works: Creamy, garlicky potatoes are a classic steakhouse staple that absorb beef jus beautifully.
2. Grilled Asparagus or Broccolini
   • Ingredients: Asparagus or broccolini, olive oil, salt, pepper, lemon zest.
   • Method: Toss spears in oil, season lightly, grill over medium-high heat for 3–4 minutes, turning once. Finish with lemon zest.
   • Why It Works: The charred green veggies add visual contrast and a bright, slightly bitter note that cuts through richness.
3. Creamed Spinach
   • Ingredients: Fresh spinach leaves, butter, shallot, garlic, heavy cream, Parmesan cheese, pinch of nutmeg, salt, pepper.
   • Method: Sauté shallot and garlic in butter, add spinach until wilted, pour in cream and simmer until thickened, stir in Parmesan and season.
   • Why It Works: Softer texture and subtle creaminess complement the firm, meaty textures of both steak and seafood.
4. Parmesan Risotto
   • Ingredients: Arborio rice, chicken or vegetable broth, white wine, shallot, garlic, Parmesan cheese, butter, salt, pepper.
   • Method: Sauté shallot and garlic in butter, toast rice, deglaze with white wine, gradually add warm broth, stirring until rice is al dente, finish with Parmesan.
   • Why It Works: The luscious, starchy risotto provides a gentle backdrop for complex flavors, tying in herbal and acidic notes if you add a hint of lemon zest.

2 Beverage Pairings

• Red Wine:
  • Cabernet Sauvignon: Full-bodied, tannic structure stands up to rich Tomahawk Steak.
  • Malbec: Fruit-forward with smooth tannins, offering a slightly sweeter counterpoint to savory beef.
  • Zinfandel: Jammy, spicy notes that also complement garlic butter–enhanced seafood.
• White Wine:
  • Chardonnay (Oaked): Its buttery, vanilla undertones mirror compound butter on steak and seafood.
  • Sauvignon Blanc: Crisp acidity and citrus notes help cleanse the palate between rich bites.
• Non-Alcoholic Options:
  • Sparkling Water with Lemon or Lime: Effervescent bubbles scrub the palate.
  • Iced Tea with Fresh Mint: Light, slightly sweet—refreshing alongside bold flavors.
  • Sparkling Apple Cider: Provides a subtle sweetness and effervescence without alcohol.

Plating and Presentation Tips

1. Use a Large, Warmed Platter or Individual Plates
   • Preheat plates in a low oven (150 °F) or under the heat lamp to keep the steak hot.
2. Arrange Steak and Seafood Side by Side
   • Fan out slices of Bone-In Tomahawk Steak on one side, leaving space for lobster tails, shrimp, or scallops on the other.
   • Position lobster tails with the meat facing up for maximum visual appeal.
3. Top Steak with Compound Butter
   • Place a round of herb-garlic butter or blue cheese butter onto the hottest point of the steak just before serving.
   • As it melts, spoon a small amount of melted butter over adjacent slices for a glossy finish.
4. Garnish with Fresh Herbs and Citrus
   • Scatter chopped parsley or chives over both steak and seafood.
   • Add lemon wedges or half-moons next to the lobster tails for an extra pop of color and to allow guests to squeeze fresh juice.
5. Drizzle Pan Juices or Sauce Artfully
   • If you made a white wine reduction or reserved steak juices, use a spoon to create a swoosh or pool around the proteins—this adds elegance and moisture.
6. Add Colorful Side Components
   • Arrange grilled asparagus or vibrant roasted cherry tomatoes on the side.
   • The contrast of bright greens and reds brings visual balance to a predominantly brown-and-golden plate.

Variations and Customizations

• Steak Variations:
  • Bone-In Ribeye/Porterhouse: If a tomahawk is unavailable, any substantial bone-in steak can deliver similar flavor.
  • Peppercorn or Coffee Crust: Instead of traditional seasoning, coat the steak in crushed peppercorns or a coffee-based rub for a unique spice profile.
  • Sous Vide Tomahawk: For utmost temperature control, sous vide at 129 °F (54 °C) for 2–3 hours, then finish with a high-heat sear for a flawless edge-to-edge doneness.
• Seafood Variations:
  • Maine Diver Scallops: Premium, sweet, and dry-packed—perfect for a special occasion.
  • Alaskan King Crab Legs: Swap lobster for crab legs; steam or grill and serve with drawn butter.
  • Citrus-Soy Glazed Shrimp: For an Asian-inspired twist, marinate shrimp in a mixture of soy sauce, orange juice, and ginger before grilling.
• Sauce Variations:
  • Classic Béarnaise for Steak: A rich, emulsified sauce with tarragon and shallots.
  • Cajun Butter Sauce for Seafood: Melt butter with Cajun seasoning, garlic, and lemon for a spicy kick.
  • Chimichurri: Fresh parsley, cilantro, red wine vinegar, garlic, and red pepper flakes—great for drizzling over steak or seafood.
• Side Dish Swaps:
  • Truffle Fries: Upgrade classic fries with truffle oil and Parmesan.
  • Roasted Root Vegetables: Carrots, parsnips, and beets for a heartier accompaniment.
  • Quinoa Salad: Light, herbaceous, and slightly nutty—balances heavier proteins.

Conclusion

Surf and Turf with Bone-In Tomahawk Steak represents the pinnacle of land-and-sea dining. By selecting the finest bone-in tomahawk, pairing it with top-quality lobster tails, shrimp, or scallops, and mastering precise cooking techniques, you’ll serve a meal that delights the senses and impresses the palate. Remember to coordinate cooking times carefully, rest your steak properly, and garnish each component to create a restaurant-worthy presentation at home. Whether it’s a special celebration or a desire to treat yourself, this combination is sure to elevate any occasion.

FAQs

1. What Is the Ideal Internal Temperature for a Bone-In Tomahawk Steak?
   • For medium-rare, target an internal temperature of 125–130 °F. Remove the steak from heat at 120–125 °F, then rest; carry-over cooking will bring it to the desired range.
2. Can I Sous Vide a Tomahawk Steak Before Searing?
   • Absolutely. Sous vide at 129 °F (54 °C) for 2–3 hours ensures precise medium-rare. After sous vide, pat dry and sear in a hot cast-iron skillet or on a preheated grill for 1–2 minutes per side to develop a crust.
3. How Long Should I Grill Lobster Tails on a Gas Grill?
   • Grill lobster tails over medium-high heat (400 °F) for 5–7 minutes per side, basting with garlic butter. Meat should be opaque and firm; total cook time shouldn’t exceed 12–14 minutes.
4. Can I Freeze the Bone-In Tomahawk Steak If I Buy in Bulk?
   • Yes—vacuum-seal the steak and freeze for up to 6 months. Thaw in the refrigerator for 24–36 hours before cooking. Pat dry and proceed with normal seasoning and cooking steps.