Grain-Finished Beef · American
Tomahawk Surf and Turf with Garlic Butter Shrimp
Here on the Caribbean coast, surf and turf (mar y tierra) is the go-to celebration plate. A sliced organic grain-finished tomahawk shares the platter with wild-caught shrimp sizzled in garlic butter, chile and lime—two premium proteins, one pan of drippings.
- Prep20 min
- Cook40 min
- Total60 min
- Servings4
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.5 kg) $555
- 500 g wild-caught large shrimp 21/25, peeled and deveined, tails on $470
- Salt and black pepper
- 1 tbsp rendered beef suet $220
- 4 tbsp butter
- 6 garlic cloves, thinly sliced
- 1 chile de árbol, crumbled
- 2 limes
- 2 tbsp chopped parsley or cilantro
Instructions
- Salt the tomahawk 1 hour ahead (or the day before) and cook it by reverse sear or skillet-and-oven to 48 °C internal, finishing with a hard sear in beef suet.
- Rest the steak on a warm platter, loosely tented with foil, for 10 minutes.
- Pat the shrimp dry and season with salt and pepper.
- In the steak skillet over medium-high heat, melt the butter, add the garlic and chile and cook 30 seconds until fragrant.
- Add the shrimp in a single layer and cook 1–2 minutes per side until just pink and curled.
- Squeeze in the juice of 1 lime and toss with the herbs.
- Slice the steak off the bone, arrange on the platter with the shrimp and spoon the garlic butter over everything. Serve with lime wedges.
Tips
- Shrimp overcook in seconds—take them off when they form a loose 'C', not a tight 'O'.
- Thaw frozen shrimp overnight in the fridge or under cold running water.
