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STEAKHOUSE DINNER

Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify linkhere).

COOKING INSTRUCTIONS

  • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine). If you’re planning on BBQ’ing the steak, fire up your BBQ on high.
  • Pull out the compound butter, iceberg wedge, pickled onions + tomatoes, panko breadcrumbs and dressings from the fridge and set aside.

    MUSTARDY POTATOES

    • Remove both the potatoes and broccoli from the vacuum sealed bags they were sent in and evenly spread them out on one large metal sheet pan (if you have one) or two smaller sheet pans.
    • Place the sheet pan(s) into the oven.
    • After 30 - 35 minutes, pull the tray of potatoes and broccoli out.
    • Drizzle the mustard vinaigrette over top the potatoes.

    STEAK

      Most people have a very specific way of cooking their steaks. If you’re one of those people,DO YOUR THING. Season and cook the steak whichever way you love. But, if you’re not one of those folks and are looking for some guidance, check out our suggestions below.

      • While your potatoes and broccoli are cooking, grab a good quality skillet (ideally a cast iron pan) and heat it on high for 5 minutes.
      • While the skillet is heating up, season the steaks with generous amounts of salt and pepper. The steak should also be seasoned with your oil of choice (we like extra virgin olive oil) and placed into a dry pan. This will give it a better sear.
      • When you’re ready, place the steaks into the hot, dry pan, searing for 2 minutes per side.
      • Once the steaks have been seared, place them into the oven (in your skillet if it’s oven-safe, or on a new tray if not) at 425°F (your potatoes and veggies will likely still be in the oven).
      • For medium-rare, cook the steaks in the oven for about 5 minutes (cook less or more for your desired doneness).
      • If you’re using a probe or thermometer and are looking for a medium-rare steak, you’ll want an internal temperature of 130°F (54°C). 

      ***If you’re grilling the steak on the BBQ***

      • Season the steaks with generous amounts of salt and pepper and a little extra virgin olive oil.
      • BBQ over medium-high heat (approximately 450°F ) for about 4 minutes per side for medium-rare (cook less or more for your desired doneness).
      • If you’re using a probe or thermometer and are looking for a medium-rare steak, you’ll want an internal temperature of 130°F (54°C).

      ICEBERG WEDGE

      • Cut the iceberg lettuce in half (so you’ll have two quarters).
      • Schmear each wedge of lettuce with a good amount of dressing (either the blue cheese, caesar or the gherkin vinaigrette - whichever you ordered).
      • Top with the pickled onions + tomatoes and some slices of avocado.
      • Finish with the herby panko parmesan breadcrumbs.

        PUTTING IT ALL TOGETHER

        Whatever you do, make sure to let the steaks rest for 4-5 minutes after cooking. If you’re feeling naughty, place a little bit of our compound butter on top of the steaks while they rest so it melts. Then, we highly recommend finding the sharpest knife in your house and slicing the filets before serving.

        pro-tip: every cut of steak is a slightly different thickness so it’s completely normal if your steak takes a little longer or slightly less to cook than what’s suggested above.