Grilled Tomahawk Steak with Lobster

Finding the perfect meal for a special celebration can feel like an impossible task. After all, you want something that feels fancy enough for the occasion but not so complicated that you’re stressed out in the kitchen all day, and things get even trickier when you’re trying to impress guests or make a milestone anniversary feel memorable.

Luckily, this tomahawk steak with lobster hits all the right notes: it’s impressive yet manageable, restaurant-quality but doable at home, and guaranteed to make any dinner feel like a real celebration.

What Kind of Tomahawk Steak Should I Use?

When picking out your tomahawk steak, you’ll want to look for one that’s at least 1.5 to 2 inches thick to get that perfect sear on the outside while keeping the inside tender. Most tomahawk steaks weigh between 2-3 pounds, so one steak can easily feed two people. Look for good marbling throughout the meat – those white streaks of fat will melt during cooking and keep your steak juicy and flavorful. If you’re buying from a butcher, ask them to French the bone for you if it hasn’t been done already, which means they’ll clean the meat off the long rib bone to give it that signature tomahawk look.

Options for Substitutions

This fancy surf and turf combo has some room for swaps, though a few ingredients are pretty important to keep:

• Tomahawk steak: If you can’t find tomahawk steaks, ribeye or strip steaks work great too. You’ll just miss out on that impressive bone-in presentation, but the flavor will still be amazing.
• Bourbon Prime Seasoning: Don’t have this specific blend? Make your own with salt, black pepper, garlic powder, onion powder, and a pinch of brown sugar. Montreal steak seasoning also works well as a substitute.
• Lobster meat: Fresh lobster is ideal, but frozen works fine if thawed properly. You can also use large shrimp, scallops, or crab meat for a different seafood twist.
• White wine: Any dry white wine like sauvignon blanc or pinot grigio works. In a pinch, you can use chicken stock with a splash of lemon juice.
• Clarified butter: Regular butter works fine, just watch it more carefully to prevent burning. You can also use ghee or even olive oil if needed.
• Chipotle Garlic Seasoning: Mix your own with garlic powder, smoked paprika, and a tiny bit of cayenne pepper. Regular garlic powder with some paprika works too if you don’t want the heat.

Watch Out for These Mistakes While Grilling

The biggest mistake with tomahawk steaks is not letting them come to room temperature before cooking, which can lead to uneven cooking with a cold center and overcooked edges – pull your steak out 45-60 minutes before grilling.

Another common error is cooking over direct high heat the entire time, but these thick cuts need a two-zone setup where you sear over high heat first, then move to indirect heat to finish cooking through.

Don’t forget to use a meat thermometer since the bone can make it tricky to judge doneness by touch, and aim for 125°F for medium-rare, remembering the temperature will rise 5-10 degrees while resting.

For the lobster, avoid overcooking by adding it to the pan only in the last 2-3 minutes – it should just turn opaque and firm, and always let your steak rest for 10-15 minutes before slicing to keep all those juices locked in.

What to Serve With Tomahawk Steak with Lobster?

This is definitely a special occasion meal that deserves some equally impressive sides! I love pairing this rich surf and turf combo with creamy mashed potatoes or garlic roasted fingerling potatoes to soak up all those amazing flavors from the steak and lobster. A simple side of grilled asparagus or roasted Brussels sprouts adds a nice fresh contrast to balance out the richness of the meat and seafood. Don’t forget a crisp Caesar salad or mixed greens with a light vinaigrette to round out this fancy feast – it helps cleanse the palate between bites of that decadent steak and buttery lobster.

Storage Instructions

Refrigerate: This fancy surf and turf combo is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days in an airtight container. Keep the steak and lobster together so the flavors stay married. I like to slice the steak before storing to make reheating easier later.

Freeze: While freezing isn’t ideal for this premium dish, you can freeze portions for up to 1 month if needed. Wrap everything tightly in plastic wrap, then place in a freezer bag. Just know that the texture won’t be quite the same as fresh, especially with the lobster.

Warm Up: Gently reheat in a low oven at 275°F until just warmed through, about 10-15 minutes depending on thickness. You can also warm it in a skillet over medium-low heat with a splash of butter. Don’t overcook it or you’ll end up with tough, rubbery results!

Preparation Time	60-90 minutes
Cooking Time	30-50 minutes
Total Time	90-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2600
• Protein: 190-220 g
• Fat: 140-170 g
• Carbohydrates: 12-18 g

Ingredients

For the steak:

• 1 to 2 whole tomahawk ribeye steaks (room temperature before grilling)
• 1/3 cup bourbon prime seasoning
• Canola oil (as needed for the grill)

For the lobster topping:

• 1/4 cup chipotle garlic seasoning blend
• 4 to 6 oz cooked lobster meat (I use premium Maine lobster)
• 2.5 oz white wine (dry white preferred)
• 3 tbsp clarified butter (melted and cooled slightly)
• 1 tbsp finely chopped chives (or fresh tarragon for variation)
• 1.5 tbsp minced garlic (freshly minced for best flavor)

Step 1: Prepare the Steaks and Season for Overnight Infusion

• 1 to 2 whole tomahawk ribeye steaks
• Canola oil
• 1/3 cup bourbon prime seasoning
• 1/4 cup chipotle garlic seasoning blend

Start by creating a pocket for the lobster by carefully drilling or making a hole through the bone of each tomahawk steak—this creates a natural cavity for the filling.

Pat the steaks dry with paper towels, then lightly coat all sides with canola oil.

In a small bowl, combine the bourbon prime seasoning and chipotle garlic seasoning blend, then rub this mixture evenly over all surfaces of the steaks, working it into the meat.

This two-seasoning approach builds deeper flavor layers.

Place the seasoned steaks on a plate, cover loosely with plastic wrap, and refrigerate for 1 hour to let the seasonings penetrate the meat.

Step 2: Set Up the Grill and Bring Steaks to Optimal Temperature

While the steaks chill, prepare your grill by building a fire and bringing it to 350°F with a good bed of coals.

About 15 minutes before you’re ready to cook, remove the steaks from the refrigerator and let them sit at room temperature—this ensures even cooking throughout the meat and prevents the exterior from cooking too fast before the interior reaches temperature.

I always let steaks rest before grilling because cold meat won’t develop that beautiful crust you’re after.

Step 3: Slow-Roast the Steaks Vertically

Position the steaks vertically, hanging them over the fire about 5-6 inches above the coals using a steak hanger or by carefully balancing them over the grill grate.

This indirect, gentle heat method slowly renders the fat and brings the meat to about 100°F internal temperature over approximately 30 minutes.

The height and indirect heat prevent flare-ups and charring while allowing the interior to cook evenly through residual heat.

Step 4: Sear the Steaks to Medium-Rare

Increase the heat to get the coals very hot and position the grill grate directly over them.

Place the steaks flat on the grate and sear them aggressively, flipping every 1 to 1.5 minutes for about 4 minutes total.

This rapid flipping technique creates an even, delicious crust while bringing the internal temperature to 120°F for a perfect medium-rare.

The frequent flipping keeps the exterior from burning while the hot coals create that restaurant-quality sear.

Step 5: Rest the Steaks and Prepare the Lobster Sauce

• 3 tbsp clarified butter
• 1.5 tbsp minced garlic
• 2.5 oz white wine

Transfer the steaks to a cutting board and let them rest for 10 to 15 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and juicy when you slice into it.

While the steaks rest, place a skillet directly on the grill grate over the coals.

Add the clarified butter and let it heat for about 30 seconds, then add the freshly minced garlic and cook until it turns golden and fragrant, about 1 minute.

Pour in the dry white wine to deglaze the pan and bring brightness to the sauce.

Step 6: Finish the Lobster and Plate

• 4 to 6 oz cooked lobster meat
• 1/4 cup chipotle garlic seasoning blend
• 1 tbsp finely chopped chives

Add the cooked lobster meat and chipotle garlic seasoning blend to the skillet and stir gently to combine.

Cook for 3-4 minutes until the lobster is heated through and the flavors meld together.

Spoon the warm lobster and sauce into the bone cavity of each rested steak, then garnish with finely chopped fresh chives.

For a personal twist, I sometimes substitute fresh tarragon for the chives when I want an herbaceous sophistication that complements the richness of both the beef and lobster.