Grilled Tomahawk Steak & Boiled Lobster Recipe
chimichurri butter, old bat roasted potatoes, buttered broccolini, roasted tomato risotto, grilled corn
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Ingredients
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Tomahawk Steak & Chimichurri Butter
Boiled Lobster
Old Bat Roasted Potatoes
Buttered Broccolini
Roasted Tomato Risotto
Grilled Corn
Method
Tomahawk Steak & Chimichurri Butter
- 1
Prepare steak
Remove the tomahawk steak from the refrigerator 1 hour before cooking to come to room temperature. Pat dry with paper towels. Rub the steak all over with 2 tbs neutral oil, then season generously with 2 tbs kosher salt and 1 tbs freshly ground black pepper, pressing the seasoning into the meat.
- 2
Make chimichurri butter
In a bowl, combine 6 tbs room-temperature butter, 1 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 3 tsp minced garlic, 1 tbs red wine vinegar, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes and 1/2 tsp sea salt. Mix until uniform. Transfer to plastic wrap, form into a log, wrap tightly and chill until firm (at least 30 minutes). Reserve in refrigerator until serving.
- 3
Grill the steak (reverse sear recommended)
Preheat your oven to 250°F (120°C) if using reverse sear, or prepare a two-zone grill with one side medium-low and the other high heat. For reverse sear: place steak on a wire rack set over a baking sheet and roast in oven until internal temperature reaches 110–115°F for medium-rare (about 35–50 minutes depending on thickness). For grill method: place on cooler side until internal temp is 100–105°F. Remove steak and rest 10 minutes while you heat grill/searing pan to high.
- 4
Sear
Sear steak over high heat (direct flame or a very hot cast-iron pan) 1.5–2 minutes per side and rotate to develop an even crust until internal temp reaches 125–130°F for medium-rare. Sear the bone edge briefly as well. Use tongs; do not pierce meat. Transfer to a cutting board and let rest 10 minutes.
- 5
Boiled Lobster
- 6
Prepare boiling water
Fill a large stockpot with 6 liters of water and bring to a rolling boil. Add 1/4 cup coarse salt to the water (like seawater).
- 7
Cook lobsters
Hold each live lobster by the body and place headfirst into boiling water. Cover pot. When the water returns to a boil, start timing: boil 9–11 minutes for 1.25–1.5 lb lobsters (10 minutes for ~1.5 lb).
- 8
Old Bat Roasted Potatoes
- 9
Preheat and toss
Preheat oven to 425°F (220°C). In a large bowl, toss 2 lbs halved baby Yukon gold potatoes with 3 tbs olive oil, 2 tbs melted butter, 1 tsp garlic powder, 1 tsp crushed dried rosemary, 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper until evenly coated.
- 10
Roast
Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes until golden and crisp on the edges and tender inside. Flip once halfway if necessary for even browning.
- 11
Finish
Remove from oven, taste and adjust seasoning. Keep warm until serving.
Buttered Broccolini
- 12
Blanch
Bring a medium pot of salted water to a boil. Add 1 lb trimmed broccolini and blanch 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.
- 13
Sauté in butter
In a large skillet over medium heat, melt 3 tbs unsalted butter. Add 2 tsp thinly sliced garlic and sauté 30–45 seconds until fragrant but not browned. Add broccolini, toss to coat, and cook 1–2 minutes to heat through. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; toss and remove from heat. Keep warm.
Roasted Tomato Risotto
- 14
Roast tomatoes
Preheat oven to 400°F (200°C). Toss 1 lb halved roma tomatoes with 2 tbs olive oil and 1/2 tsp kosher salt. Arrange cut-side up on a sheet and roast 20–25 minutes until softened and slightly caramelized. Remove and set aside; reserve juices.
- 15
- 16
Deglaze and simmer
Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding warm stock, 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. After about 12–15 minutes of adding stock and stirring, the rice will be creamy but still have a slight bite.
- 17
Finish with tomatoes
Gently fold the roasted tomatoes and any collected juices into the risotto along with 2 tbs butter, 3 tbs butter (total listed in ingredients includes this), 3 tbs butter was listed earlier—use overall 3 tbs here), 3/4 cup grated Parmesan and 2 tbs chopped basil. Season with 1/2 tsp salt and freshly ground pepper to taste. Stir until creamy and glossy. (Note: adjust stock quantity as needed to reach desired creaminess.) Keep warm.
Grilled Corn
- 18
Preheat grill
Preheat grill to medium-high heat (about 400°F / 200°C). Brush each of 4 ears of corn with melted butter mixed with 1 tsp smoked paprika and 1 tsp salt.
- 19
Grill
Place corn directly on the grill and cook 10–12 minutes, turning every 2–3 minutes until charred in spots and kernels are tender.
- 20