Tomahawk Ribeye with Spicy Lobster Butter Recipe
- by Chef David Rose
- Last updated May 23, 2023
You don’t have to visit an expensive steakhouse on the seaside to enjoy a surf ‘n turf dish that delivers waves of outlandish flavor! Skip the trip and turn your house into the steakhouse with our tomahawk ribeye with spicy lobster butter recipe. It’s got it all: flavor-enhancing signature seasoning, rich and well-marbled gourmet steak, wild-caught succulent lobster, and a 30-minute combined prep and cook time! Surf’s – and fork’s – up!
Why We Love This Ribeye and Lobster Recipe
When it comes to this recipe, it’s go big or go home! From the massive 36 oz. Omaha Steaks Tomahawk Ribeye – perfectly marbled, dripping with rich, beefy flavors, and seasoned with a precise blend of herbs and spices – to a creamy, luxuriously spicy butter featuring sinfully savory gourmet lobster tails straight from the icy waters of Maine, this dish is more than up to the challenge!
Tools You’ll Need Before You Start
- 1 Medium Saucepan
- 1 Cast-iron Pan
- Meat Thermometer
How to Make a Tomahawk Ribeye with Spicy Lobster Butter
When it comes to creating the perfection fusion of beefy, savory land and succulent, spicy sea, only the very best ingredients will do! That’s why we’re crafting this beautiful dish with an Omaha Steaks Seasoning-coated 36 oz. Omaha Steaks Tomahawk Ribeye and Omaha Steaks Cold Water Lobster Tails! The ideally balanced combination of all-natural dried garlic, onions, and savory spices makes our signature seasoning the perfect complement to this behemoth steak, which is expertly trimmed by master butchers and aged at least 28 days to enhance its naturally exquisite tenderness. Paired with a butter featuring sustainably wild-caught lobster tails that are low in fat, high in protein, and EPIC in flavor, these three ingredients hold the mouthwatering key to a meal you’ll never forget.
1. A Spicy Taste of the Sea
You won’t regret this extra step when you bite into pure surf ‘n turf nirvana! To get started, remove the succulent lobster meat from the shells of Omaha Steaks Cold Water Lobster Tails, and set aside. Add olive oil to a medium saucepan over medium heat. Once heated, only the lobster shells on both sides until the shells turn bright red, which should only take about two minutes. Next, add your light and acidic pinot grigio to the pan and deglaze for two minutes before reducing in volume by half.
Once reduced, remove the lobster shells and add two tablespoons of creamy, unsalted butter and your delicate shallots and pungent garlic. Sauté the combination until it’s fragrant and tender, over about 2 minutes, then add your spicy Calabrian chili and mild, sweet sofrito and sauté for another 40 seconds.
Now it’s time to add the remaining one pound of unsalted, rich butter and allow it to melt. Once your butter is gloriously melted, poach the delicate lobster meat for one minute before removing the meat and coarsely chopping it. Next, add your mouthwatering lobster meat, citrusy lemon juice and zest, clean kosher salt, piney black pepper, and earthy parsley back to the saucepan. Finally, cook another two minutes and season to taste with salt and pepper before serving warm with your steak.
Pro Tip: If you’re able to resist enjoying all of this delectable, homemade spicy lobster butter at once, reserve it for another meal! Simply cool it down to room temperature, wrap it up, and refrigerate it. When you’re ready, reheat by bringing it to medium heat until hot throughout – just make sure to enjoy this exquisite leftover within two days of making it!
2. Fend Off Hunger with a Plate-Busting Tomahawk (Steak)
Hope you’re ready for 36 ounces of super-sized beefy perfection, because it’s time to prepare your epic Omaha Steaks Tomahawk Ribeye. While we recommend thawing this two-pound monster cut in the refrigerator overnight, our convenient quick-thaw method will deliver a perfectly thawed steak in about one and a half to two hours! Once thawed, pat dry with a paper towel and allow your steak to come to room temperature on the counter over 25 to 30 minutes. Use this downtime to preheat your oven to 300 degrees Fahrenheit.
Next, liberally season your tomahawk on all sides with every steak’s best friend: Omaha Steaks Seasoning. Add grapeseed oil to a 14” cast-iron pan over medium-high heat, then place your seasoned steak in the pan and press down for about 30 seconds. Next, you’re going to sear it for about 2 minutes before adding creamy butter to the pan and then flipping the steak and butter basting it for about 30 seconds. Don’t worry, we didn’t forget the fatty sides! Sear your steak on the edges for about 20 to 30 seconds on each side until they’re lightly browned.
It’s time for a change of venue! Lay your steak down on its unseared side and place the cast-iron pan in the oven, cooking for about 8 minutes, until the internal temperature reads 125 degrees Fahrenheit – which will continue to increase to 130 degrees Fahrenheit (ideal medium-rare doneness) after it’s removed from the oven and rested on a cutting board for five to 10 minutes. Medium-rare not your go-to doneness? Refer to our helpful Omaha Steaks Steak Doneness Guide to see how to achieve your preferred cooking temperature! The last step is the best one: serve the sliced tomahawk with your homemade spicy lobster butter and dig in!
Tomahawk Ribeye with Spicy Lobster Butter
Spicy Lobster Butter
- 4 Omaha Steaks Cold Water Lobster Tails, halved, meat removed, shells reserved
- 2 medium shallots, small diced
- 8 garlic cloves, minced
- 1/3 cup olive oil
- 1/3 cup pinot grigio
- 1 lb. 2 tablespoons unsalted butter
- 2 tablespoons minced Calabrian chili
- 5 tablespoons Goya tomato sofrito
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh lemon juice and zest of 1 whole lemon
- 1 36 oz. Omaha Steaks Tomahawk Ribeye
- Omaha Steaks Seasoning
- 2 tablespoons unsalted butter
- 6 tablespoons grapeseed oil
Spicy Lobster Butter
- In a medium saucepan on medium heat, add olive oil and sauté lobster shells until bright red on both sides, about 2 minutes.
- Add pinot grigio and deglaze for about 2 minutes, then reduce by about half in volume.
- Remove lobster shells from pan, add 2 tablespoons unsalted butter, shallots, and garlic; sauté until fragrant and tender, about 2 minutes.
- Add minced Calabrian chili and sofrito and sauté for about 40 seconds.
- Add remaining 1 lb. unsalted butter and melt; once butter is melted, poach lobster meat for 1 minute.
- Remove lobster meat and coarsely chop. Place lobster meat, lemon juice and zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley back into saucepan.
- Cook about another 2 minutes and season to taste with salt and pepper; serve warm with tomahawk ribeye.
- **If you have leftover lobster butter, cool down to room temperature, wrap, and place in refrigerator; re-heat remaining lobster by bringing to medium heat until hot throughout. Use lobster butter within 2 days.
- Thaw tomahawk in refrigerator overnight, remove from fridge, pat dry with paper towel, and allow to come to room temperature on counter; about 25 to 30 minutes.
- Preheat oven to 300 degrees Fahrenheit, liberally season tomahawk on all sides with Omaha Steaks Signature Seasoning.
- Add grapeseed oil to 14” cast-iron pan and place on medium-high heat.
- Place tomahawk steak in cast-iron pan and press down for about 30 second.
- Sear steak for about 2 minutes and add butter to pan, then flip steak and butter baste for about 30 seconds.
- Sear steak on fatty edges until lightly browned, about 20 to 30 seconds each side.
- Lay steak down on unseared side and place cast-iron pan in oven.
- Cook in the oven for about 8 minutes until internal temperature reads 125 degrees Fahrenheit; remove from oven and let rest on cutting board. Once fully rested, it should measure 130 degrees Fahrenheit for medium-rare. (To cook to a higher cooking temperature, refer to the Omaha Steaks cooking chart.)
- Slice tomahawk ribeye and serve with lobster butter.
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