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Surf n’ Turf – Tomahawk Steak and Lobster with Mushroom Madeira Sauce

Jason McKinney

Jason McKinney

January 9, 2025
Clock icon

1 hr 20 min

Total

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4

Servings

Protein icon

filet mignon

Protein

Experience the ultimate Surf n’ Turf with this showstopping Tomahawk Steak & Lobster! A perfectly seared, peppercorn-crusted tomahawk steak pairs beautifully with tender, buttery lobster tails, all finished with a rich Mushroom Madeira sauce. Served alongside crispy Hasselback potatoes and roasted asparagus, this dish is pure luxury—perfect for special occasions or an unforgettable dinner at home!

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Equipments

  • Cutting board

  • Knife

  • Sheet tray 

  • Skillet

    (oven-safe)

  • mixing bowls

  • Tongs

  • kitchen shears

  • Saucepan 

  • oven 

  • Measuring spoons

  • Aluminum foil

  • Metal spoon 

  • Lighter

Ingredients

  • 1 ButcherBox Tomahawk Steak2

  • 2 ButcherBox lobster tails

  • Balinese Truffle Salt 

  • Butcherbox Rancher's Seasoning

  • 2 tbsp olive oil

  • 4 tbsp butter

  • 2 garlic cloves

  • 3 sprigs thyme

  • 2 tbsp peppercorns

    (crushed)

Mushroom Madeira Sauce:

  • 2 tbsp Madeira or whiskey

  • 2 cup mushrooms

    (sliced)

  • 2 tbsp butter

  • 1 shallot

    (minced)

  • 1/2 cup heavy cream

  • 1 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce 

  • Salt & pepper

    to taste

Hasselback Potatoes: 

  • 2 large russet potatoes

  • 2 tbsp melted butter

  • 1 tbsp olive oil

  • 2 cloves garlic

    (minced)

  • 1/4 cup parmesan cheese

    (grated)

  • Salt & pepper

    to taste

  • Fresh thyme

    (for garnish)

Asparagus:

  • 1 bunch asparagus

  • 1 tbsp olive oil

  • Salt & pepper

    to taste 

Step By Step

Instructions

Preparation

1
Remove the tomahawk steak and lobster tails from packaging and place them on a paper towel-lined plate to temper. 
2
Split the lobster tails in half through their shells. Line a sheet tray with aluminum foil folded to hold them in place. Top with butter, season with Balinese Truffle Salt, and set aside. 
3
Preheat the oven to 400°F. 
4
Prepare the Hasselback potatoes by slicing thin slits into them, ensuring not to cut all the way through. Brush with melted butter, olive oil, and garlic. Season with salt and pepper. Place on a baking sheet and bake for 40-50 minutes, adding parmesan cheese during the last 10 minutes. 
5
Trim asparagus and toss with olive oil, salt, and pepper. Set aside. 
6
Slice mushrooms and shallots for the sauce. 

How to Cook 

1
Season the steak generously on all sides with Balinese Truffle Salt and Rancher's Seasoning. 
2
Press one side into crushed peppercorns for a peppercorn crust. 
3
Heat a large oven-safe pan over high heat. Add olive oil. 
4
Sear the steak for 3-4 minutes per side until a deep crust forms. Use tongs to sear the edges. 
5
Reduce heat to medium-low, add butter, smashed garlic, and thyme. Baste for 1-2 minutes. 
6
Transfer to a sheet tray and place in the oven. Cook to desired doneness (about 10-15 minutes for medium-rare, internal temp 130°F). Let rest for 10 minutes before slicing. 
7
Broil lobster tails for 3-5 minutes until cooked through. 
8
In a saucepan, melt butter over medium heat. Add shallots and mushrooms, sauté until softened. 
9
Deglaze with Madeira, then whisk in Dijon, Worcestershire, and cream. Simmer until thickened. Season with salt and pepper to taste. 
10
Heat a skillet over medium heat. Add asparagus and cook, turning occasionally, for 5-7 minutes until tender and slightly charred. 
11
Arrange the tomahawk steak on a serving platter, topped with halved lobster tails. 
12
Place Hasselback potatoes and asparagus alongside. Spoon Mushroom Madeira Sauce over the steak and lobster. 

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