Nashville Beef Recipe List

Stock Yard Restaurant

901 2nd Avenue North, Nashville, TN 37201

Tomahawk Surf ‘n Turf

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.

Method for Tomahawk Surf’n Turf

• 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.

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