Steakhouse Supreme™ Samplers image number 0
Steakhouse Supreme™ Samplers image number 0

Steakhouse Supreme™ Samplers

Price $165.00
SKU: STKSP
Availability:
  • Select Styles for Availability
Steakhouse Supreme™ Sampler - 2 of each
Price $165.00
Steakhouse Supreme™ Sampler - 4 of each
Price $265.00
Price $165.00
Frozen products may thaw in transit
Description Preparation Nutritional Facts
Description
A perfect gift for the meat lover on your list! The same high-end cuts of steak once only available in chop houses and supper clubs are now available for delivery right to your door! Cut by hand and aged for a minimum of 21 days, the Steakhouse Supreme Sampler includes two each of the most in-demand cuts of steak. Fresh-frozen.
  • Fresh-frozen 8 oz. Filet Mignon Steaks
  • Fresh-Frozen 12 oz. New York Strip Steaks
  • Fresh-frozen 12 oz. Boneless Rib Eye Steaks
  • Preparation and cooking guide
  • Delivered in a Lobster Gram insulated cooler
  • Can be shipped via 2-day or overnight air
Preparation
DIRECTIONS:
  • Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
  • Get the fire of your choice started, letting it burn until it reaches high heat.
  • Place your steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
  • Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
  • Cook steaks according to the chart below.
  • Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
  • Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.

    • The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.
    Cooking Chart

    Reverse Sear Method Directions:
  • Before cooking, remove the steaks from your refrigerator, sprinkle liberally with salt, and then bring to room temperature.
  • Preheat oven to 270°F and transfer steaks to a wire rack set on a baking sheet.
  • Place the baking sheet in the oven until the middle measures 115°F. The total time will vary, typically taking around 40-45 minutes.
  • Remove the steaks from the oven and let rest loosely, covered in foil, for 15 minutes.
  • Heat some canola oil in a large cast iron skillet over medium high heat.
  • Sear meat on each side for 1-2 minutes, or until the internal temperature reaches 125°-130°F.
  • Remove steaks from the skillet and chow down!
    • Nutritional Facts

    Filet Mignon Steak, USDA High-Grade Choice: (3 oz. (85g)) calories 210, calories from fat 138, total fat 15g, saturated fat 6g, trans fat 0g, cholesterol 54mg, sodium 42mg, total carbohydrate 0g, dietary fiber 0g, sugars 0g, protein 17g, vitamin a 0%, vitamin c 0%, calcium 1%, iron 2%.

    This is a whole, natural food item with no additional ingredients included.

    New York Strip Steak, USDA High-Grade Choice: (3 oz. (85g)): calories 183, calories from fat 108, total fat 12.2g, saturated fat 5g, trans fat 0g, cholesterol 45mg, sodium 42mg, total carbohydrate 0g, dietary fiber 0g, sugars 0g, protein 17g, vitamin a 0%, vitamin c 0%, calcium 1%, iron 2%.

    This is a whole, natural food item with no additional ingredients included.

    Rib Eye Steak, Boneless USDA High-Grade Choice: (3 oz. (85g)) calories 213, calories from fat 150, total fat 17g, saturated fat 7.65g, trans fat 0g, cholesterol 57mg, sodium 48mg, total carbohydrate 0g, dietary fiber 0g, sugars 0g, protein 15g, vitamin a 0%, vitamin c 0%, calcium 0%, iron 6%.

    This is a whole, natural food item with no additional ingredients included.