Raising the Steaks: Tomahawk Ribeyes and Smoked Lobster Tails

From Surf to Turf: Reverse Seared Tomahawks & Lobster Tails Unite!


When it comes to grillin’ and chillin’, there’s nothing like a show-stopping dish to leave your guests speechless. #TeamLFR’s Aaron Riley of Bearded Skull BBQ is sharing the ultimate recipe that will have your friends begging for more! We’re not settling for just any old surf and turf here; we’re talkin’ Reverse Seared Tomahawk Ribeyes and Smoked Lobster Tails.

To create a meal fit for royalty, I ventured to my local supermarket and snagged some colossal Tomahawk Ribeyes and monster 12oz Lobster Tails. Talk about a dynamic duo! These babies were made for each other. To elevate that already divine beefy flavor, I opted for the tenderness of Certified Piedmontese beef. And for our lobster, we needed a sauce that would cut through the richness of the steak like a pro, so I whipped up a classic Lemon Butter Sauce – fresh and bright, just the way we like it.

tomahawk and lobster prep


Before we dive in, remember that size matters – especially for these big boys. Ensure you’ve got a smoker large enough to give ’em some breathing space. I personally went for the Yoder Smokers Wichita offset Stick Burner, using a delightful combo of Almond and Oak wood for that mild smoky flavor that won’t overpower our beloved lobster tails but adds a touch of magic to the Tommies.

Now, let me share a secret technique that’ll take your cooking game to a whole new level – the Reverse Sear Method. Pay attention, folks; it’s simple yet genius. First, find yourself a reliable instant read thermometer – your cooking buddy through thick and thin. Next, maintain a smokin’ low 235 degrees and let your Tomahawks and Tails enjoy the dance of smoke until those Tommies reach a perfect 110-115 internal temp. Then, it’s time for the sear party! Fire up that firebox, toss on the Tomahawks, and get ’em sizzlin’ until they reach 128 degrees. Now, resist the urge to dig in right away – let ’em rest a bit. Meanwhile, your Lobster Tails will be done to a tantalizing 135 degrees, ready to bathe in that luscious butter sauce.

So, my fellow grill masters, it’s time to unleash your inner fire chef and unleash the flavors of summer. Grab a cold one, gather ’round the grill, and let the good times roll! This Surf and Turf extravaganza will take your taste buds on a wild ride, leaving your guests amazed, inspired, and most importantly, coming back for seconds. Get out there and sizzle up some unforgettable memories – because that’s what grilling is all about!

Seasoned steaks and lobster tails


  • Duck Fat: Adding a dollop of this liquid gold to the mix is like giving our Surf and Turf a cozy cabin in the woods – it’s a flavor hug that’ll make your taste buds dance with delight. Trust me, your guests will be asking for the secret behind that mind-blowing richness!
  • Piedmontese Tomahawk: These bad boys are not just any steaks; they’re the kings of tenderness, the sultans of succulence. Grilling them is like a dance with the flames, producing a mouthwatering masterpiece that’ll have your guests salivating from miles away.
  • Beef Rub: A good beef rub is the magic wand of grilling! With the perfect blend of spices, it transforms your Tommies into flavor bombs that explode with every bite.

seasoned steaks and lobster tails


Grilled Caesar Salad: A wild twist on a classic. Grilled romaine hearts topped with parmesan shavings, crispy prosciutto bits, and a fiery Caesar dressing that sparks your taste buds to life.

Caprese Skewers: Fire-roasted cherry tomatoes, balsamic-glazed buffalo mozzarella, and basil leaves dance on skewers, serenading your taste buds with a harmonious melody. A perfect balance of sweet, tangy, and fresh.

Charred Pineapple and Jalapeño Salsa: Sweet meets heat with a tropical twist. This spicy-sweet salsa will have your taste buds dancing the salsa!

lobster tails and tomahawks on grill


  1. “What’s the secret to keeping the tomahawk ribeye juicy while ensuring the lobster tail stays succulent?” The sacred art of dual-zone grilling – sear the steak over roaring flames while the lobster tail luxuriates in gentle indirect heat.
  2. “Should I use charcoal or wood for grilling?” While charcoal provides a classic flavor, go wild with hardwoods like oak or hickory to infuse both protein divas with smoky charisma!
  3. “How to Avoid Overcooking or Undercooking the Surf and Turf Combo?” Fear not, my grilling apprentice! Utilize a trusty meat thermometer for spot-on accuracy. The ribeye’s target temperature is 130°F for medium-rare goodness, while the lobster’s sweet spot is 140°F. No more culinary wild goose chases!
  4. “Can I prep this feast ahead of time?” Indeed, plan your BBQ extravaganza like a seasoned wilderness explorer. Marinate the tomahawk and prepare the lobster tails in advance. When your guests arrive, it’s showtime!
  5. “Can I cook this surf and turf indoors?” Well, technically you could, but where’s the fun in that? Step outside, breathe in the smoky air, and embrace the primal allure of live fire cooking. Nature’s finest amphitheater awaits!

Cooked tomahawk ribeyes


Craft Beer

Hop Overboard IPA: Like a leap into flavor town, the hops sail you through the richness of the ribeye and cut through the lusciousness of the lobster tails!

Smoked Porter: A match made in grill heaven! The smoky notes blend with the charred sear, like a perfect harmony of wood and fire.


The Fiery Sunset: Tequila, fresh lime, and a dash of chili syrup – a blazing blend of tang and heat that complements the surf and turf’s succulence. Call it the sunset because it’ll set your senses aglow!

Ocean Breeze: Vodka, blue curaçao, and a splash of pineapple juice. A cool, refreshing sip that mirrors the sea’s serenity while elevating the smoky richness of the feast.


Zinfandel: The bold fruitiness meets the robust steak, creating a whirlwind romance on your palate. Prepare for fireworks of flavor!

Butter-kissed Chardonnay: Smooth as lobster butter, this velvety wine pairs divinely with the tender crustacean, making every bite an indulgence.

reverse seared tomahawk ribeyes and smoked lobster tails


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reverse seared tomahawk ribeyes and smoked lobster tails

Reverse Seared Piedmontese Tomahawks With Smoked Lobster Tails

Prep Time: 45 minutes
Cook Time: 1 hour 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, BBQ, Outdoor, seafood, smoked
Keyword: BBQ Lobster, beef, grilled beef, Grilled Lobster, grilled steak, Lobster Tails, piedmontese, ribeye, Smoked Lobster, surf and turf, tomahawk ribeye, venison tomahawk
Servings: 8
Calories: 600kcal


  • Larger smoker
  • Instant read thermometer
  • Kitchen shears
  • Sharp knife


Tomahawk Ribeyes

  • 3 Certified Piedmontese Tomahawk
  • Binder I used duck fat
  • Butcher's twine
  • Beef rub
  • Fresh cracked pepper

Lobster Tails

  • 3 12 oz lobster tails
  • Binder I used duck fat
  • Seafood rub

Classic Lemon Butter Sauce

  • 2 sticks unsalted butter
  • 5 cloves garlic
  • 1 tbsp Italian parsely
  • 1 lemon
  • Fresh cracked pepper
  • Grated Parmesan optional
  • Red chili flake optional
  • Seasonings to taste


Tomahawk Ribeyes

  • Trim off any excess fat from the Tomahawk and truss up the steak by wrapping Butcher's twine around the sides of the steaks and around the bone creating a much rounder uniform shape for even cooking.
  • Hit the steaks with your binder and apply rub liberally.
  • Toss on the smoker a roll smoke for 1-1.5 hours, or until and internal of 110-115 F is reached. Once internal is reached remove from smoke and sear until internal of 123-128 F is reached.
  • Pull from fire to let rest and let the carry over finish the steak to a perfect mid rare.

Lobster Tails

  • Using your Kitchen Shears cut a half inch section out of the back of the lobster tail and two slits across the bottom of the tail.
  • Gently separate the lobster meat from the shell and pull it thorough the space you cut out.
  • Lay the meat down on top of shell and then with a sharp knife cut 2 slits down the meat to flare the meat out.
  • Now, hit the meat with your binder and favorite seafood rub. I used my Kickin Kajun Rub.
  • Place tail on top shelf of smoke and roll smoke until internal temp of 135 F is reached. Then remove and rest.

Classic Lemon Butter Sauce

  • In a sauce pot combine the butter, minced garlic, chopped parsley, juice of 1 lemon, pepper and red chili flakes.
  • Allow to melt, and let the ingredients merry.
  • Let Butter cool to room temperature, then add Parmesan. Use as dipping or basting sauce.


Calories: 600kcal
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About Chef David W. Olson
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic” and “A Bachelor and His Grill.”
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