Surf-n-Turf without the Grill! Oh YES you can!
With the everchanging weather in Michigan, it’s important to know that you can make an amazingly mouthwatering Surf-n-Turf without the grill.
Pre-Order your Sweetheart Box.
Call (269) 408-8610 and pre-order your made-to-order Sweetheart Box. State Street Meats is taking pre-orders from January 31, 2023 – February 9, 2023. Impress your sweetheart and order your Surf-n-Turf today!
Now for the Recipe …
First things first. Get your Sweetheart Box out of the fridge about 20 minutes before you begin. Find your largest cast iron skillet and prepare for greatness.
6 Baked or Parboiled Yukon Potatoes
2 Sweet or Yellow Onions
14-16 oz Mushrooms (Choose your favorite!)
1-2 tbsp Balsamic Vinegar
2 Sticks of Butter
Salt & Pepper
- Slice cooled baked potatoes (or parboiled potatoes) and onions. NOTE: To make things easier, you can bake potatoes the day before and refrigerate overnight, or parboil them the day of the meal.
- Heat cast iron skillet to medium-high. Add 2 tbsp butter and 1 tbsp olive oil.
- Once butter is melted and pan is heated, add sliced potatoes, onions, and minced garlic. You’ll want to achieve a good sear on the potatoes. Once seared on both sides, turn down the heat to medium, season with paprika, salt and pepper to taste and continue cooking till the potatoes are tender.
- Once potatoes are tender, transfer potatoes and onions to a baking dish and put into the oven on warm (typically 170F). Do not clean skillet in between steps.
- Heat the same skillet to medium-high and add enough butter and olive oil to cover the surface of the skillet when melted.
- Once butter is melted and pan is heated add your favorite mushrooms, garlic, and a splash of balsamic vinegar. (If using fresh mushrooms, make sure to wash and slice them first.)
- Sauté mushrooms until tender. Transfer to a baking dish and put into the oven on warm (typically 170F). Do not clean skillet in between steps.
- Heat the same skillet to high.
- Salt and Pepper steaks to taste.
- Place the steaks in the skillet and cook until seared, 4 to 5 minutes. Turn the steaks over and continue to cook 3 to 5 minutes for medium-rare (an internal temperature of 135 F), 5 to 7 minutes for medium (140 F) or 8 to 10 minutes for medium-well (150 F).
- Remove the steaks from the skillet and let rest. Do not place them in the oven. You may want to loosely cover them with tinfoil to keep them warm. Do not clean skillet in between steps.
- Slice lobster tail in half vertically.
- Heat the same skillet to medium. Add enough butter and olive oil to cover the surface of the skillet when melted. Once butter is melted and pan is heated, sauté the lobster flesh side down for about one minute. Flip, season, and cover. Let seafood finish cooking till meat is opaque and easily removed from the shell typically no more than 5 minutes.