Cooking at Home
Need tips on cooking Surf and Turf at home? You’re in the right place! Please see below for some of our tried and tested cooking methods, helping ensure you have the confidence to prepare a wonder meal! Please let us know of any tips or tricks you have, and please let us know if we can add any other instructions!
Cook@Home
Prime Rib
Prime Rib - Oven Roast
- Preheat your oven to 450°F (230°C) for the initial sear and then reduce it to 325°F (163°C) for the rest of the cooking.
- Season the prime rib with salt, pepper, and any desired herbs or spices.
- Place the prime rib, bone side down, on a rack in a roasting pan.
- Sear in the preheated oven for 15-20 minutes to brown the exterior.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for about 15-20 minutes per pound (use a meat thermometer to determine doneness).
- Let it rest for 15-20 minutes before carving.
Prime Rib - Reverse Sear (Oven/Grill)
- Preheat your oven to 250°F (120°C).
- Season the prime rib with salt, pepper, and any desired herbs or spices.
- Place the prime rib in the oven and roast until the internal temperature reaches about 10-15°F (5-8°C) below your desired final temperature.
- Preheat your grill to high heat.
- Transfer the prime rib to the hot grill for a few minutes on each side to sear the exterior.
- Let it rest for 15-20 minutes before carving.
Prime Rib - Smoker
- Preheat your smoker to 225°F (107°C).
- Season the prime rib with a rub of salt, pepper, and your favorite spices.
- Place the prime rib in the smoker and cook until it reaches your desired level of doneness (use a meat thermometer).
- Optional: Finish with a quick sear on a hot grill or in a hot oven for added flavor.
- Let it rest for 15-20 minutes before carving.
Crab Legs
Crab Legs - Oven Bake
- Remove from packaging
- Rinse exterior salt glaze completely from shells.
- Thaw crab legs in refrigerator overnight, or at room temp for 2 hours prior
- Preheat your oven to 375°F.
- Place the crab legs on a baking sheet.
- Brush the crab legs with olive oil (add garlic, lemon juice and rosemary if desired).
- Bake for 15-20 minutes until heated through.
- Serve with warm clarified butter (or ghee).
Crab Legs - Oven Broil
- Remove from packaging
- Rinse exterior salt glaze completely from shells.
- Thaw crab legs in refrigerator overnight, or at room temp for 2 hours prior
- Preheat your oven broiler.
- Place the crab legs on a baking sheet.
- Brush the crab legs with olive oil (add garlic, lemon juice and rosemary if desired).
- Broil for 5-7 minutes, turning once, until they are heated through and slightly crispy.
- Serve with warm clarified butter (or ghee).
Crab Legs - Outdoor Grill
- Remove from packaging
- Rinse exterior salt glaze completely from shells.
- Thaw crab legs in refrigerator overnight, or at room temp for 2 hours prior
- Preheat your outdoor grill to medium-high heat.
- Brush the crab legs with olive oil (add garlic, lemon juice and rosemary if desired).
- Grill for 4-6 minutes, turning occasionally, until heated through.
- Serve with warm clarified butter (or ghee).
Crab Legs - Steam
- Remove from packaging
- Rinse exterior salt glaze completely from shells.
- Thaw crab legs in refrigerator overnight, or at room temp for 2 hours prior
- Fill a large pot with a few inches of water and bring it to a boil.
- Place a steamer basket in the pot and add the crab legs.
- Cover the pot and steam for 5-7 minutes until the crab legs are heated through.
- Serve with warm clarified butter (or ghee).
Crab Legs - Boiling Water
- Remove from packaging
- Rinse exterior salt glaze completely from shells.
- Thaw crab legs in refrigerator overnight, or at room temp for 2 hours prior
- Fill a large pot with water and bring it to a boil.
- Add the crab legs to the boiling water.
- Boil for 5-7 minutes until the crab legs are heated through.
- Serve with warm clarified butter (or ghee).
Lobster Tails
Lobster Tails - Oven Bake
- Preheat your oven to 425°F (220°C).
- Thaw the lobster tails in the refrigerator if they are frozen.
- Use kitchen shears to cut through the top shell of the lobster tail.
- Gently pull the lobster meat partially out and place it on top of the shell.
- Brush the lobster meat with melted butter or olive oil.
- Bake for 12-15 minutes until the lobster meat is opaque and cooked through.
- Serve with additional melted butter and lemon wedges.
Lobster Tails - Oven Broil
- Preheat your oven broiler.
- Thaw the lobster tails in the refrigerator if they are frozen.
- Use kitchen shears to cut through the top shell of the lobster tail.
- Gently pull the lobster meat partially out and place it on top of the shell.
- Brush the lobster meat with melted butter or olive oil.
- Broil for 5-8 minutes, until the lobster meat is opaque and slightly browned.
- Serve with melted butter and lemon wedges.
Lobster Tails - Outdoor Grill
- Preheat your outdoor grill to medium-high heat.
- Thaw the lobster tails in the refrigerator if they are frozen.
- Use kitchen shears to cut through the top shell of the lobster tail.
- Gently pull the lobster meat partially out and place it on top of the shell.
- Brush the lobster meat with melted butter or olive oil.
- Grill for 5-7 minutes, turning once, until the lobster meat is opaque.
- Serve with melted butter or a squeeze of lemon.
Lobster Tails - Steam
- Thaw the lobster tails in the refrigerator if they are frozen.
- Bring a pot of water to a boil.
- Place the lobster tails in a steamer basket above the boiling water.
- Cover and steam for 8-10 minutes until the lobster meat is opaque and cooked through.
- Serve with melted butter and lemon wedges.
Lobster Tails - Boiling Water
- Thaw the lobster tails in the refrigerator if they are frozen.
- Bring a pot of salted water to a boil.
- Add the lobster tails and boil for 7-10 minutes until the lobster meat is opaque.
- Drain and serve with melted butter or your favorite dipping sauce.
Chateaubriand - Oven Roast
- Preheat your oven to 400°F (200°C).
- Season the Chateaubriand with salt, pepper, and any desired herbs or spices.
- Heat a skillet with oil over medium-high heat.
- Sear the Chateaubriand on all sides until browned.
- Transfer the seared Chateaubriand to a roasting pan.
- Roast in the preheated oven for 20-30 minutes or until it reaches your desired level of doneness (use a meat thermometer for accuracy).
- Let it rest for 10 minutes before slicing.
Chateaubriand - Grill
- Preheat your grill to medium-high heat.
- Season the Chateaubriand with salt, pepper, and any desired herbs or spices.
- Sear the Chateaubriand on the hot grill for 2-3 minutes on each side to achieve grill marks.
- Move the Chateaubriand to a cooler part of the grill or reduce the heat.
- Continue grilling, turning occasionally, until it reaches your desired level of doneness.
- Let it rest for 10 minutes before slicing.
Chateaubriand - Pan Sear/Oven Finish
- Preheat your oven to 400°F (200°C).
- Season the Chateaubriand with salt, pepper, and any desired herbs or spices.
- Heat a skillet with oil over medium-high heat.
- Sear the Chateaubriand on all sides until browned.
- Transfer the seared Chateaubriand to a preheated oven and roast for 20-30 minutes or until it reaches your desired level of doneness.
- Let it rest for 10 minutes before slicing.