Bold + Buttery Contrast: A Luxurious Steak and Seafood Experience

The deep savory flavor of steak meets the sweet tenderness of lobster or shrimp. Your taste buds will enjoy the ultimate flavor rollercoaster.

Feels Luxurious Without Being Complicated

This dish is restaurant-worthy yet easy to recreate on the grill or in a cast iron skillet.

To watch the episode, click here but fast forward to minute 29 if you don’t want to watch the entire show.

How to Make

Ingredients

Servings: 2

For the Mashed Potatoes:

• 1 large russet potato, peeled and chopped

• 2 tablespoons butter

• 1 tablespoon milk or cream

• Kosher salt and pepper to taste

  
  

For the Steak and Pan Sauce:

• 2, 8oz filet mignon steaks from Anoka Meat & Sausage, cut 3” thick

• 3/4 tablespoon Livea’s seasoning salt

• 1-1/2 teaspoons black pepper

• Extra virgin olive oil

  
  

For the Scallops:

• 1/2 lb Bay Scallops (approximately $10 package from Anoka Meats), thawed

• Salt and pepper

• 1 tablespoon extra virgin olive oil

• 1 tablespoon butter

  
  

For the Shrimp:

• 12 oz raw shrimp (approximately $10.99 bag at Anoka Meats), thawed

• 1 tablespoon butter

• 1 tablespoon minced onion

• 1 tablespoon minced garlic

• 1/4 cup white cooking wine

• 1 tablespoon lemon juice

  
  

Cooking Steps

1. Prepare the Steak: Place the steak on a plate to warm up for about 20 minutes before cooking. Preheat the oven to 400°F. Add the potatoes to a large pot filled with cold water. Bring to a boil and cook until tender. Drain and mash the potatoes with butter, milk, and salt. Set aside.

   
   

2. Season the Steak: Drizzle the steak with olive oil and Livea's seasoning salt. Repeat on the other side.

   
   

3. Sear the Steak: Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil and butter. Once melted, add the steaks and sear until they form a golden brown crust on the bottom, about 2 minutes. Flip the steaks and place the entire skillet in the oven. Roast for 10 minutes for medium (adjust roasting time based on the thickness of your steaks). Remove the steaks to a plate, tent with foil, and let rest.

   
   

4. Make the Pan Sauce: Place the skillet back over medium-high heat. Add onion and garlic, sauté for 30 seconds. Add shrimp, wine, and lemon juice. Simmer until the wine is reduced by half. Then add beef broth and simmer until reduced, about 7-9 minutes. Add the remaining tablespoon of butter, taste, and adjust salt and pepper if necessary. Set the sauce aside.

   
   

5. Cook the Scallops: While the pan sauce is reducing, melt butter and extra virgin olive oil in a large skillet over medium-high heat. Pat the scallops dry between layers of paper towel, season with salt and pepper, and place them seasoned side down in the hot skillet. Sear for 90 seconds. Season the tops with salt and pepper, then flip and sear for another 90 seconds.

   
   

6. Plate the Dish: Scoop mashed potatoes onto plates. Add the steaks and scallops.

   
   

Notes

• If making 4 oz lobster tails in the oven, butterfly them and bake at high heat (400°F–425°F) for roughly 10–12 minutes. The goal is to keep the meat tender and juicy by not overcooking them, targeting an internal temperature of 135°F–140°F.

  
  

Ingredients for Lobster:

• 2 lobster tails (4 oz each), fully thawed, available from AMS

• 4 tablespoons unsalted butter, melted

• 1-2 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon lemon juice, plus wedges for serving

• 1/2 teaspoon smoked paprika (optional)

• Salt and black pepper to taste

  
  

Valentine’s Day Specials

Don’t forget to order your special Valentine dinners! From heart-shaped ribeyes to surf and turf, we have you covered at @anokameats. ⭐️⭐️⭐️⭐️

📞 Special Orders: 763-421-5580

👉 Thanks for tuning into Fox 9 morning Good Day on 2/10 for tips on how to make your V-Day dinner for under $60, including Filet Mignon + Shrimp + Scallops or Lobster with Teena ❤️❤️

We support local brands! Stop by Anoka Meat & Sausage and pick up Millerville Butter, our own Sizzling Steak Sauce, Saucy Mama Olive Oil, and Livea’s Steak Seasoning (to name just a few).