Recipe Blog - Shrimp N Tomahawk - Feature

Surf & Turf - Wagyu Tomahawk Steak with Flambé Shrimp Recipe

By: Andrea Alden

If you already purchased a new Napoleon Barbecue for your father figure, there’s really no way to top a gift like that. Or is there? This Father’s Day (or date night, or well any day you have a craving really) why not make this Surf & Turf recipe featuring Wagyu Tomahawk Steak and Flambe Shrimp. Even saying that title sounds fancy, but once you eat it, you will know that there is nothing remotely close to this delicious. Impart delicious and subtle flavor using the Himalayan Salt Block to sear your Wagyu Tomahawk while you put on a show with the flambé shrimp, finishing them with a buttery whisky sauce.

Prep Time
60 min
Cook Time
90 min
Yield
2 to 4
Difficulty
Medium

Surf & Turf - Wagyu Tomahawk Steak with Flambé Shrimp Recipe

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Ingredients

Method

Photos

Ingredients
  • 1 wagyu tomahawk steak
  • Coarse salt
  • Freshly ground black pepper
  • Garlic powder
  • Napoleon Himalayan Salt Block
  • ¼ cup (59 ml) whisky
  • 2 tsp. (10 ml) oil
  • 1 shallot, diced
  • 16 jumbo shrimp
  • 3 tbsp. (43 g) salted butter, cubed
  • Squeeze of lemon or lime
Method
  1. Pat the steak dry and season it with a little coarse salt on all sides, the Himalayan salt block will provide a salty flavor but the wagyu can handle a little more than the block will provide, just err on the side of light.
  2. When you are ready to cook, place the Himalayan salt block onto the barbecue and preheat the barbecue to between 250°F (121°C) and 300°F (149°C), preparing for indirect grilling by lighting the two burners below the salt block.
  3. Season the steak on all sides with freshly ground black pepper and a little garlic powder. Insert a meat thermometer probe and set it for about ten degrees less than your ideal finished temperature. For example, medium rare is around 130°F (54°C) so set the thermometer for 120°F (49°C).
  4. Place the steak onto the barbecue and gently cook using indirect heat until the temperature is reached. This can take up to 90+ minutes. Be patient. This would be an excellent opportunity to add delicious smoke from Whisky Barrel Chips or Chunks. 
  5. When the tomahawk is nearly to temperature, place the whisky into a heat-safe container and onto the grill next to the steak to warm. (This is the secret to a successful flambé.) You should begin preheating the infrared sizzle zone sear station side burner and turn up the burners below the salt block. 
  6. Remove the tomahawk steak to rest while you make the flambé shrimp. Turn the burners below the salt block to maximum. 
  7. Place a stainless steel frying pan or wok onto the sizzle zone and add the oil. Fry the shrimp until about halfway done, about 1 minute. Add the shallot and cook until nearly translucent, another 30 seconds. Standing back from the pan, and using heat-resistant gloves, carefully pour the whisky over the shrimp. You can ignite the alcohol vapors by carefully tipping the pan towards the heat of the infrared burner, being careful not to spill any alcohol on the burner, or use a long match or lighter to ignite it. Do this as soon as possible after pouring the whisky into the pan.
  8. Gently shake the flaming pan to evenly coat the shrimp and shallots, allowing it to cook until the flames die out. Then drop in the butter and give another vigorous toss to coat. 
  9. Set aside your shrimp and sear the tomahawk steak on the Himalayan salt block for 1 to 2 minutes per side.
  10. Serve everything together, slice the meat and set the shrimp and any sauce next to it. Top with fresh herbs and serve along with roasted seasonal veggies and potatoes. Pair it with a good whisky. 

If you need a fancy dinner for someone special, this Surf & Turf recipe with Wagyu Tomahawk Steak and Flambé Shrimp is the one. Hearty, elegant, and beautiful, you can’t go wrong with this meal. Whether it’s Father’s Day or an anniversary. What do you like to serve your favorite people for special occasions? Share your fancy barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Recipe Blog - Shrimp N Tomahawk - Grill1

Preheat the salt block over the lit burners and slowly cook the steak using indirect heat

Recipe Blog - Shrimp N Tomahawk - sear

Once the tomahawk is just below perfect temperature, sear it on the Himalayan Salt Block

Recipe Blog - Shrimp N Tomahawk - sear2

I wish you could hear that sizzle

Recipe Blog - Shrimp N Tomahawk - flambe

Make sure to have an audience for that fantastic flame

Recipe Blog - Shrimp N Tomahawk - serve1

Serve everything together, family-style, for the most impact

Recipe Blog - Shrimp N Tomahawk - serve2

Serve with your favorite sides and a good whisky

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Shrimp N Tomahawk - Grill1

Preheat the salt block over the lit burners and slowly cook the steak using indirect heat

Recipe Blog - Shrimp N Tomahawk - sear

Once the tomahawk is just below perfect temperature, sear it on the Himalayan Salt Block

Recipe Blog - Shrimp N Tomahawk - sear2

I wish you could hear that sizzle

Recipe Blog - Shrimp N Tomahawk - flambe

Make sure to have an audience for that fantastic flame

Recipe Blog - Shrimp N Tomahawk - serve1

Serve everything together, family-style, for the most impact

Recipe Blog - Shrimp N Tomahawk - serve2

Serve with your favorite sides and a good whisky