Surf & Turf - 4 Filet Mignons

Description

Details

Apply Promo Code: FREEGIFTS to receive FREE Shipping, 12 Steak Burgers, Seasoning & a $25 promotional gift check on orders of $99+ 

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Surf and Turf Includes:
4 (6oz) Premium Angus Beef Filet Mignons
4 (6oz) Cold Water Lobster Tails

Surf and Turf for 4

Every cut of steak in each of the assortments we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why the steaks in our surf and turf packages are among the most flavorful, juicy, and tender steaks you'll ever eat. They're the same amazing steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Cold Water Tails

There is no question when it comes to lobster tails: Chefs prefer Cold Water Lobster Tails. Cold Water Tails have a firm, whiter meat than Warm Water Tails do and they result in a "cleaner" taste. It is for that reason that these Cold Water Lobster Tails make the perfect complement to our Premium Angus Beef Filet Mignons.

Tenderloin and Lobster Duo

This Surf and Turf Steak Duo has a pairing of our most popular Surf & Turf items: the Lobster Tail and the Filet Mignon. With the tenderness of the filet mignon and the complementary flavor of a cold water lobster tail, it's no wonder why these beautiful steak and lobster combo is a best seller. 

Cooking

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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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
Reviews
Shipping

Packaged with Care
When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. 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 Full Shipping Details page

Video
Item #: PSCS001A
Item Number: PSCS001A
Premium Angus Beef

Surf & Turf

Availability: In stock

Reg $289.95 Now Only $169.95
OR
  • Surf and Turf Includes:
    4 (6oz) Premium Angus Beef Filet Mignons
    4 (6oz) Cold Water Lobster Tails
  • GRADE:Top One-Third USDA Choice or Higher
  • WEIGHT:6oz
  • AGED:4-6 weeks to enhance flavor & tenderness
  • PACKAGING:Individually wrapped & vacuum sealed
  • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
  • Gift Box:Delivered in a classic black & gold gift box

Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

Description

Details

Apply Promo Code: FREEGIFTS to receive FREE Shipping, 12 Steak Burgers, Seasoning & a $25 promotional gift check on orders of $99+ 

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

Surf and Turf Includes:
4 (6oz) Premium Angus Beef Filet Mignons
4 (6oz) Cold Water Lobster Tails

Surf and Turf for 4

Every cut of steak in each of the assortments we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why the steaks in our surf and turf packages are among the most flavorful, juicy, and tender steaks you'll ever eat. They're the same amazing steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Cold Water Tails

There is no question when it comes to lobster tails: Chefs prefer Cold Water Lobster Tails. Cold Water Tails have a firm, whiter meat than Warm Water Tails do and they result in a "cleaner" taste. It is for that reason that these Cold Water Lobster Tails make the perfect complement to our Premium Angus Beef Filet Mignons.

Tenderloin and Lobster Duo

This Surf and Turf Steak Duo has a pairing of our most popular Surf & Turf items: the Lobster Tail and the Filet Mignon. With the tenderness of the filet mignon and the complementary flavor of a cold water lobster tail, it's no wonder why these beautiful steak and lobster combo is a best seller. 

Cooking

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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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
Reviews
Shipping

Packaged with Care
When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. 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 Full Shipping Details page

Video

CUSTOMER FAVORITES

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Chicago Steak Company Difference

When buying a Steak, make sure it really is the BEST!

Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
Watch the video »

Proudly serving Premium Angus Beef

Premium Angus Beef - Midwest Raised 

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef – a program that has defined excellence in steak since 1963.

Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

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