Sage Tomahawk Steak with Shrimp

Finding the perfect dinner to impress your family or guests on a special occasion can feel like a real puzzle. After all, you want something that looks fancy and tastes amazing, but you don’t want to spend your entire day stressed out in the kitchen, and things get even trickier when you’re trying to balance cooking multiple parts of a meal.

Luckily, this tomahawk steak with shrimp hits all the right notes: it’s restaurant-quality yet manageable to make at home, gives you that wow factor everyone loves, and pairs two proteins that complement each other perfectly.

What Kind of Tomahawk Steak Should I Use?

When selecting 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 plan accordingly for your guest count. 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 (clean it up so it looks nice), though many come this way already. Don’t worry too much about the grade – Choice or Prime will both work great, just make sure the steak has been dry-aged if possible for extra flavor.

Options for Substitutions

This recipe has some room for swaps, though I’d stick with the tomahawk steak since it’s the star of the show:

• Tomahawk steak: This cut is really what makes this dish special, so I wouldn’t substitute it. The bone and marbling create those amazing drippings that flavor the shrimp.
• Tiger shrimp: If you can’t find tiger shrimp, jumbo shrimp or prawns work great too. Just adjust cooking time since smaller shrimp cook faster – about 1-2 minutes per side instead of 2-3.
• Fresh sage: Dried sage can work in a pinch, but use only 1 tablespoon since dried herbs are more concentrated. Fresh thyme or rosemary also make good alternatives.
• Piri Piri sauce: Don’t have Piri Piri? Try sriracha, harissa, or even a dash of hot sauce mixed with a squeeze of lemon juice for that tangy heat.
• White wine: You can swap this with chicken stock or even lemon juice mixed with a little water. The wine adds acidity, so a splash of white wine vinegar works too.
• Whole garlic bud: If you only have garlic cloves, use about 4-5 cloves and smash them lightly with the flat side of your knife.

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 result in uneven cooking with a cold center and overcooked edges – pull your steak out 45-60 minutes before you plan to cook it.

Another common error is moving the steak too much on the grill or not letting it rest properly after cooking; let it sear undisturbed for several minutes per side to develop a good crust, then rest for at least 10 minutes after cooking to redistribute the juices.

For the shrimp, avoid overcooking them by watching for the moment they turn pink and curl slightly – this usually takes just 2-3 minutes per side, and they’ll continue cooking from residual heat even after you remove them from the pan.

Finally, don’t waste those precious steak drippings by letting them burn in the pan; use them immediately for basting or save them to finish your shrimp for extra flavor.

What to Serve With Tomahawk Steak with Shrimp?

This surf and turf combo is pretty rich and indulgent, so I like to balance it out with some simple sides that won’t compete with those bold flavors. Roasted asparagus or broccolini work great because they’re light but still feel fancy enough for such a special meal. A loaded baked potato or garlic mashed potatoes are perfect for soaking up all those delicious steak drippings, and honestly, you can’t go wrong with a classic Caesar salad to cut through the richness. If you want to keep the seafood theme going, some grilled zucchini or a simple arugula salad with lemon vinaigrette will round out the plate nicely.

Storage Instructions

Refrigerate: Store your leftover tomahawk steak and shrimp in separate airtight containers in the fridge for up to 3 days. The steak will keep its flavor really well, and you can slice it thin for sandwiches or salads later. Just make sure everything cools down completely before putting it away.

Freeze: You can freeze the cooked steak for up to 3 months if you wrap it tightly in plastic wrap and then foil. I wouldn’t recommend freezing the shrimp since they can get a bit rubbery, but the steak freezes surprisingly well for future meals.

Warm Up: To bring your steak back to life, let it come to room temperature first, then warm it gently in a low oven or cast iron pan with a little butter. For the shrimp, just give them a quick toss in a hot pan with some olive oil for about a minute – any longer and they’ll get tough.

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1700-2000
• Protein: 130-160 g
• Fat: 120-160 g
• Carbohydrates: 8-14 g

Ingredients

For the tomahawk steak:

• Olive oil, for drizzling and searing
• Black pepper, to taste (freshly ground preferred)
• Salt, to taste
• 1 bone-in tomahawk steak (2-3 inches thick, room temperature before cooking)

For the sage-roasted garlic butter sauce:

• 1/4 cup butter (I use Kerrygold unsalted)
• 10 fresh sage leaves, chopped (or 1 tbsp dried sage)
• Leftover steak drippings
• Pinch of black pepper
• Pinch of salt
• 1 whole head garlic (roasted until golden)

For the piri piri tiger shrimp:

• 1-2 tbsp piri piri hot sauce
• 1 tbsp olive oil
• 3 tbsp white wine (dry, like Sauvignon Blanc)
• 8-10 fresh tiger shrimp (peeled and deveined)
• Pinch of pepper
• Pinch of salt
• 1/4 tbsp butter

Step 1: Start the Garlic Roast and Prepare the Steak

• 1 whole head garlic
• Olive oil
• Salt
• 1 bone-in tomahawk steak
• Salt, to taste
• Black pepper, to taste
• Olive oil, for drizzling

Begin by preheating your oven to 375°F.

While it heats, prepare the garlic: slice off the top of the head, drizzle the cut side with olive oil, sprinkle with salt, wrap tightly in foil, and place it on a baking sheet.

Once the oven reaches temperature, roast the garlic for 35-40 minutes until it’s completely soft and golden.

While the garlic roasts, remove your tomahawk steak from the cooler so it reaches room temperature—this ensures even cooking throughout the meat.

Pat the steak dry with paper towels, season generously with salt and pepper on both sides, then lightly drizzle with olive oil.

Wrap the exposed bone tightly with foil to prevent it from burning during cooking.

Step 2: Sear the Steak and Begin the Sage Butter Base

• 1 bone-in tomahawk steak
• Olive oil, for searing
• 1/4 cup butter
• 10 fresh sage leaves, chopped

Heat a large cast-iron or heavy-bottomed skillet over high heat until it’s smoking hot—this creates the crucial crust that locks in flavor.

Sear the steak for 5-6 minutes on the first side without moving it, then flip and sear the other side for 3-4 minutes.

While the steak finishes searing, begin your sage butter sauce: melt the 1/4 cup butter in a separate pan over medium heat, stirring frequently to prevent browning.

Once the steak is seared, transfer it to a baking sheet.

I like to chop my fresh sage just before using it—the aroma releases more of its essential oils, creating a more vibrant flavor in the butter.

Step 3: Build the Sage Butter Sauce and Finish the Steak

• 1 whole head garlic, mashed
• 1/4 cup butter
• 10 fresh sage leaves, chopped
• 1 bone-in tomahawk steak
• Leftover steak drippings
• Pinch of salt
• Pinch of black pepper

By now, your roasted garlic should be ready—squeeze or scoop the soft cloves from their skins and mash into a smooth paste.

Add half of this garlic paste to your melting butter and stir well, then add the chopped sage and cook gently for 2-3 minutes until fragrant and combined.

Place your seared steak in the oven and baste it every 5 minutes with the sage butter, watching the internal temperature carefully.

Cook until the center reaches 125-130°F for medium-rare (a meat thermometer inserted into the thickest part, away from bone, is essential here).

Once cooked, remove the steak to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute and keeps the meat tender.

Stir the steak drippings, a pinch of salt, and black pepper into your sage butter sauce.

Step 4: Prepare the Spiced Shrimp in White Wine Reduction

• 1 whole head garlic
• 1 tbsp olive oil
• 1/4 tbsp butter
• 3 tbsp white wine
• 1-2 tbsp piri piri hot sauce
• Pinch of salt
• Pinch of pepper
• 8-10 fresh tiger shrimp

While the steak rests, prepare the shrimp component: heat 1 tablespoon of olive oil in a separate pan over medium-high heat.

Add the remaining half of your garlic paste and cook for 2 minutes until it becomes fragrant and begins to soften.

Add the 1/4 tablespoon of butter and let it melt into the garlic, creating a silky base.

Pour in the white wine and let it reduce by about half—this concentrates the wine’s acidity and alcohol content burns off, leaving behind pure flavor.

Stir in the piri piri hot sauce along with a pinch of salt and pepper, then add your peeled and deveined shrimp.

Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout—don’t overcook them or they’ll become rubbery.

Step 5: Plate and Serve

• 1 bone-in tomahawk steak
• sage butter sauce
• spiced shrimp

Slice your rested steak against the grain into 1/2-inch thick pieces—slicing against the grain shortens the muscle fibers and makes each bite more tender.

Arrange the steak slices on a warm plate, drizzle generously with the sage butter sauce from Step 3, and top or arrange the spiced shrimp alongside.

The combination of the rich, herbaceous butter with the bright heat from the piri piri creates a beautiful balance of flavors.