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.

Why You’ll Love This Tomahawk Steak with Lobster

Restaurant-quality at home – This impressive surf and turf combo brings fine dining right to your kitchen, making any night feel like a special occasion.
Show-stopping presentation – The massive tomahawk steak paired with tender lobster creates a meal that looks as amazing as it tastes, perfect for impressing guests or treating yourself.
Simple technique, big flavor – Despite looking fancy, this recipe uses straightforward cooking methods that anyone can master with a little practice.
Perfect for celebrations – Whether it’s an anniversary, birthday, or just because you deserve something special, this luxurious combination makes any meal feel like a celebration.
Bold, complementary flavors – The smoky chipotle garlic seasoning on the steak pairs beautifully with the buttery, wine-kissed lobster for a flavor combination that’s hard to beat.

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
1/3 cup bourbon prime seasoning
Canola oil (as needed)

For the lobster topping:

4 oz to 6 oz cooked lobster meat
2.5 oz white wine
3 tbsp clarified butter
1.5 tbsp minced garlic
1/4 cup chipotle garlic seasoning blend
1 tbsp finely chopped chives

Step 1: Prepare and Season the Tomahawk Steaks

1 to 2 whole tomahawk ribeye steaks
canola oil (as needed)
1/3 cup Bourbon Prime Seasoning

Start by drilling a 1/4” hole into the top part of the bone of each tomahawk ribeye steak.

Use trussing string, wire, or a butcher hook to prepare the steaks for hanging.

Next, lather the steaks with a thin coat of canola oil, making sure they’re fully coated so the seasoning sticks.

Generously season all sides of the steaks with Bourbon Prime Seasoning.

For best flavor, pay extra attention to the sides.

Once seasoned, set the steaks in the fridge for 1 hour to allow the seasoning to set.

Step 2: Prepare the Fire and Bring Steaks to Room Temperature

While the steaks are resting in the fridge, build a large fire in your fire pit and wait until it reaches medium-high heat, about 350°F.

Set up your tripod or another hanging device for the steaks.

When the hour is nearly up, remove the steaks from the fridge and allow them to sit at room temperature for 15 minutes.

Properly tempering the meat this way helps it cook evenly throughout.

Step 3: Hang and Cook the Tomahawk Steaks Over the Fire

seasoned tomahawk steaks from Step 1

Hang the prepared tomahawk steaks over the fire so they are suspended about 5–6 inches above the coals.

Cook for roughly 30 minutes, monitoring the internal temperature until it reaches 100°F.

Be attentive and continue to add charcoal or wood as needed to maintain a consistent heat.

I like to rotate the steaks occasionally so they cook evenly on all sides.

Step 4: Sear the Steaks for a Crispy Crust

cooked tomahawk steaks from Step 3

Once the steaks are nearly at temperature, increase the heat of the fire to very hot.

Remove the steaks from hanging and place them directly onto a grill grate over the hot coals.

Flip them every 1 to 1.5 minutes for a total of about 4 minutes, aiming for an internal temperature of 120°F for medium rare.

Once done, let the steaks rest off the heat for 10 to 15 minutes to keep them juicy.

Step 5: Prepare the Lobster Garlic Butter Sauce

3 tbsp clarified butter
1.5 tbsp minced garlic
2.5 oz white wine
4 oz to 6 oz cooked lobster meat
1/4 cup chipotle garlic seasoning blend

Place a cast iron skillet onto the grill over the hot coals.

Add the clarified butter and let it melt completely.

Add minced garlic and simmer until fragrant and golden brown, being careful not to let it burn.

Deglaze the skillet with white wine, then add the cooked lobster meat and the chipotle garlic seasoning blend.

Cook, stirring gently, until the lobster is warmed through, about 3–4 minutes.

For an extra special touch, I sometimes add a squeeze of fresh lemon juice or a pinch of extra seasoning right at the end.

Step 6: Assemble and Garnish the Steaks

lobster garlic butter sauce from Step 5
rested tomahawk steaks from Step 4
1 tbsp finely chopped chives

Layer the warm chipotle garlic lobster sauce generously over the rested tomahawk steaks.

Finish by garnishing with finely chopped chives for a burst of color and fresh flavor.

Slice, serve, and enjoy your luxurious steak dish!