Tomahawk Surf ‘n Turf

Beef, Seafood

Serves 4 people with big appetites

Ingredients for Tomahawk Surf’n Turf

4 dry aged Kobe Tomahawk Ribeye Steaks, 32 oz each
2 tbsp Extra Virgin Olive Oil
Kosher Salt & freshly ground Black Pepper
2 cups Unsalted Butter
¼ cup Water
1 tsp Paprika
4 Australian Lobster Tails, 14 oz each
2 Lemons, halved, for serving
Clarified Butter, for serving

Kitchen Note:

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.

901 2nd Avenue North, Nashville, TN, 37201