USDA Prime - Dry Aged Surf & Turf
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To receive 12 FREE 4oz Steak Burgers & Seasoning Packet, PLUS $15 OFF Shipping on orders of $199+!
Expires:
- GRADE:USDA Prime Dry Aged
- WEIGHT:6oz (Bone-In Filet Mignon), 10oz (Boneless Strip)
- AGED:4-6 weeks to enhance flavor & tenderness
- MAINE LOBSTER: Cold Water Maine Lobster is the sweetest, most succulent species of lobster in the world
QUICKS FACTS:
Fresh Maine Lobster
At Maine Lobster House, we only offer the freshest seafood options. Our cold water lobster tails have sweet white meat, known for being the best tasting lobster in the world. Maine lobster is caught from cold waters, and served very fresh. The perfect entree to enjoy with any meal. If you're looking for the very best seafood on the market, then you've come to the right place.
Lobster Tail Surf & Turf
Enjoy the remarkable flavors of fresh, Atlantic seafood with an order of our Maine Lobster Tails paired with our Chicago Steak Filet Mignon OR Boneless Strip! Perfect for an upcoming celebration, these Maine Lobster Tails are a delightful pairing along side these delicious steaks for the perfect main course. Utilizing the best ingredients and flavor combinations, you and your guests are sure to enjoy this culinary delight.
Cold Water Lobster Tails
Treat yourself and a loved one (or many!) for an anniversary, birthday, or other special occasion with Maine Lobster Tails sourced directly off the coastline. An absolute classic, lobster tails make a perfect meal to remember, served by themselves or paired with a delicious steak. Perfect to keep in your freezer for an upcoming special occasion, these jumbo lobster tails boast unparalleled freshness and flavor, with the convenience of delivery right to your door.
Chicago Steak Company Dry Aged Steaks
If you crave the utmost tenderness in your beef, our collection of USDA Prime Dry Aged beef at Chicago Steak Company is the ideal choice. Dry aging is the key to achieving the exquisitely tender steak you've always desired. Without the transformative effects of this aging process, even top-quality beef can become tough when grilled or smoked. Dry Aging guarantees that the meat remains tender regardless of your preferred cooking method. It is undoubtedly one of the most effective ways to enhance both the texture and taste of your beloved cuts of meat.
If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.
Season with our signature steak seasoning.
When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.
Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.
Steak Cooking Tips
1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.
2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.
3. Season your steak with salt & pepper or a blended mix to taste.
4. Lightly oil your cooking surface.
5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.
6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.
7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.
8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak.
For more tips on how to cook your steak, check out the video tab above.
FILETS MIGNON & BONELESS RIBEYES
| Thickness | Rare 110° To 120° F | Medium Rare 120° To 130° F | Medium 130° To 140° F |
|---|---|---|---|
| 1.5" | 3 min EACH SIDE | 3.5 min EACH SIDE | 4 min EACH SIDE |
| 1.75" | 3.5 min EACH SIDE | 4 min EACH SIDE | 4.5 min EACH SIDE |
| 2" | 4 min EACH SIDE | 4.5 min EACH SIDE | 5 min EACH SIDE |
SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS
| Thickness | Rare 110° To 120° F | Medium Rare 120° To 130° F | Medium 130° To 140° F |
|---|---|---|---|
| 1" | 5 min First Side 3 min Second Side |
4.5 min EACH SIDE | 6 min First Side 4 min Second Side |
| 1.25" | 5 min First Side 4 min Second Side |
5.5 min EACH SIDE | 7 min First Side 5 min Second Side |
| 1.5" | 6 min First Side 4 min Second Side |
6 min EACH SIDE | 7 min EACH SIDE |
| 1.75" | 6 min First Side 5 min Second Side |
6.5 min EACH SIDE | 8 min First Side 7 min Second Side |
| 2" | 6 min EACH SIDE | 7 min EACH SIDE | 8 min EACH SIDE |
Packaged with Care
When you place an order with Maine Lobster House, we do everything we can to ensure that your package arrives in excellent condition. All live lobsters are delivered fresh, guaranteed to arrive alive. They are packaged with gel packs in insulated coolers to keep the lobsters cool, and seaweed to keep the moisture in. Each lobster is separated to ensure they don't pile on top of each other, Our other seafood items are vacuum wrapped and flash frozen to lock in the flavor. For more information on shipping, and other Frequently Asked Questions see our FAQ page.
Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly.
For more information please see the Shipping Details page.