When it comes to this recipe, it\u2019s go big or go home! From the massive 36 oz. Omaha Steaks Tomahawk Ribeye<\/a> \u2013 <\/strong>perfectly marbled, dripping with rich, beefy flavors, and seasoned with a precise blend of herbs and spices \u2013 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!<\/p>\n When it comes to creating the perfection fusion of beefy, savory land and succulent, spicy sea, only the very best ingredients will do! That\u2019s why we\u2019re crafting this beautiful dish with an Omaha Steaks Seasoning<\/a>-coated 36 oz. Omaha Steaks Tomahawk Ribeye<\/a> and <\/strong>Omaha Steaks Cold Water Lobster Tails<\/a>! 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\u2019ll never forget.<\/p>\n You won\u2019t regret this extra step when you bite into pure surf \u2018n turf nirvana! To get started, remove the succulent lobster meat from the shells of Omaha Steaks Cold Water Lobster Tails<\/a>, 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.<\/p>\n Once reduced, remove the lobster shells and add two tablespoons of creamy, unsalted butter and your delicate shallots and pungent garlic. Saut\u00e9 the combination until it\u2019s fragrant and tender, over about 2 minutes, then add your spicy Calabrian chili and mild, sweet sofrito and saut\u00e9 for another 40 seconds.<\/p>\n Now it\u2019s 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.<\/p>\n Pro Tip: <\/strong>If you\u2019re 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\u2019re ready, reheat by bringing it to medium heat until hot throughout \u2013 just make sure to enjoy this exquisite leftover within two days of making it!<\/p>\n Hope you\u2019re ready for 36 ounces of super-sized beefy perfection, because it\u2019s time to prepare your epic Omaha Steaks Tomahawk Ribeye<\/a>. <\/strong>While we recommend thawing this two-pound monster cut in the refrigerator overnight, our convenient quick-thaw method<\/a> 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.<\/p>\n Next, liberally season your tomahawk on all sides with every steak\u2019s best friend: Omaha Steaks Seasoning<\/a>. Add grapeseed oil to a 14\u201d cast-iron pan over medium-high heat, then place your seasoned steak in the pan and press down for about 30 seconds. Next, you\u2019re 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\u2019t worry, we didn\u2019t forget the fatty sides! Sear your steak on the edges for about 20 to 30 seconds on each side until they\u2019re lightly browned.<\/p>\n 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 \u2013 which will continue to increase to 130 degrees Fahrenheit (ideal medium-rare doneness) after it\u2019s 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<\/a> 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!<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Make a Tomahawk Ribeye with Spicy Lobster Butter<\/strong><\/h2>\n
1. A Spicy Taste of the Sea<\/strong><\/h3>\n
2. Fend Off Hunger with a Plate-Busting Tomahawk (Steak) <\/strong><\/h3>\n
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