Directions

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.