We take aging of our steaks very seriously. Each cut is aged until it reaches optimal tenderness. The aging process helps unlock the natural juices and flavor of the steak. Its muscle fibers are gently broken down and that's how it gets the flavor you love.

Sophisticated yet simple, Surf and Turf is the best date night dinner ever! Buttery, tender lobster pairs famously with perfectly cooked filet mignon steaks. Serve this protein-heavy meal with some fresh greens of your choice and a glass of wine for an unforgettably good dinner – you deserve it!

De-shelling the trio of lobster tails, I found each little two-bite sliver to be decently sweet, but overseasoned with a garlicky salt mixture. The mini-tails were soft and a tad chewy.

The lobsters are set in a pan of water, then microwaved. When they're finished cooking, they're given a drizzle of melted butter and are sprinkled with paprika.

According to Outback, there are only two ways to cook a steak. You either season and sear it or you wood-fire grill it. But no matter what, they'll cook it to your perfect temperature - guaranteed.

Outback Steakhouse is one of the many casual steakhouse chains that has risen to popularity in America. It's best known for, of course, a menu filled with grilled steaks and the iconic Bloomin' Onion.

Surf and Turf Surf and Turf: A Dish Created on the Coast Whether the Atlantic or Pacific, seafood was plentiful on both coasts, and restaurants began pairing it with steak, another meal time delicacy, during the 1960s. Filet mignon and lobster are often cited as the classic – or original – surf and turf combination.

“So many meats go really well with seafood because they'll add richness or fat that a lot of seafood doesn't have,” says Water Grill executive chef David Lefevre.

While warm water lobsters have their own unique qualities and are enjoyed by locals in various regions, Maine lobsters remain unrivaled in their size, meatiness, and flavor. Their cold-water environment gives them a distinctive taste and texture that has made them a beloved delicacy around the world.

A tender and juicy thick-cut filet paired with a steamed lobster tail. Served with a choice of two freshly made sides.

American Indians of the Eastern seaboard used lobsters to fertilize their crops and bait their fishing hooks. They also ate the abundant crustaceans, preparing them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake.

Steaming lobsters is the preferred way to cook whole, live lobsters for a few reasons: you're less likely to overcook lobsters when steaming, the entire cook time is shorter and the process of cooking and removing the lobsters from the pot is a lot easier. Get a pot large enough to hold your lobsters.

Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.