Disclosure: Free products by Certified Steak and Seafood Company were provided for an honest, unbiased review.
Today, we’re talking about steak and seafood!
Certified Steak and Seafood Company recently sent me a package of the surf and turf variety to try in exchange for an honest review. I was beyond ecstatic about it. Because steak. Also, seafood. /swoon
Before diving into what exactly I cooked up to eat, I’ll tell you a little about the company.
Certified Steak and Seafood Company was formed by three brothers. Before founding the company, they worked at a warehouse that dealt with importing seafood and it was family-owned for three generations. Their mission is to provide high quality products; all of their products are inspected and certified and their vendors have to go through a meticulous process in order to be partnered with. They always have USDC and USDA inspectors on site as well as a trained chef to sample the products and ensure quality.
You can only purchase their goods online and they will be delivered right to your door. They come frozen in vacuum-sealed packs in a styrofoam package with dry ice (they also provide a couple of recipe print-outs). The variety of products you can purchase include premium angus grade beef, wagyu beef, grass fed beef, seafood, sausages, and desserts. They also have a gift section if you’re in need of holiday shopping. Just saying. 😉
My Experience With Certified Steak and Seafood
As soon as I found out my package with the goods had shipped, I squealed to Jason like a crazy person. Food always gets me excited (we all know this already) and I could not wait to check these products out. Here’s what they sent me:
As excited as I was to sample these, the package arrived a day before a very busy weekend and an even busier week up to Thanksgiving, so I had to put them in the freezer and wait and wait and wait. Earlier this week, I moved them to the fridge to defrost overnight and we had a mini feast the next night.
I planned it so that everything would be ready around the same time. I used my Breville smart oven to bake the Chilean sea bass, I broiled the lobster tails, and I seared the filet mignon in my cast iron skillet before finishing it in the conventional oven.
I seasoned the filet with a simple blend of sea salt, black pepper, and Greek oregano. I topped it with butter and lemon when it was finished. It was delightful. I’m usually more of a ribeye type, but I was really impressed with their filet. It was so tender and delicious and I miss it already. Jason prefers leaner cuts of beef and was really happy with this as well. I actually gave him the last bite of my half because I had more food on my plate overall (he’s not huge on seafood in case you forgot).
For the Chilean sea bass, I made a quick marinade of olive oil and a seasoning blend with paprika, garlic powder, onion powder, Greek oregano, thyme, salt, and pepper. I baked it in the Breville at 425 degrees for 15-20 minutes. It was flaky, tender, and smooth. I ate the first half at dinner and ate the second half cold the next day. It was even good cold.
As for the lobster tails, I kind of overcooked them a little – oops! This New England girl is used to steamed lobsters or occasionally ordering a fancy meal with lobster, but I had never just cooked lobster tails before this. Thankfully, one of the recipe print-outs I received was for the tails and I was able to prepare them properly for broiling. That process involved cutting down the shell and pulling the meat out to rest on top of the shell. Hooray for learning new things and extra points to Certified Steak and Seafood for providing thorough instructions on handling lobster tails. I deduct points from myself for forgetting to set a timer while cooking these.
Even though I did overcook them a little, they were still pretty good. I seasoned them with salt, pepper, and paprika and I topped them with butter (obviously) before popping them under the broiler. I grew up eating only Maine lobsters, so I wasn’t sure what to expect having these. I found they weren’t as sweet as Maine lobsters. They also weren’t as tender, though I did cook them too long, so that part is probably on me. I have to say my cold-water lobsters are still my favorite (the sweetness of the Maine lobster is what I love the most), but that doesn’t mean I would turn down the Bahamian variety if it were in front of me. That would be silly.
Of course, because Jason doesn’t eat seafood, I had the first tail at dinner and made a mini lobster roll with the second tail the next day. A++++. Would lobster roll again.
All in all, it is very safe to say that Certified Steak and Seafood Company has become a new source for me to order from. I plan to order a few gifts for some family and friends (spoiler alert!) because I enjoyed their products that much. I highly recommend them and hope you’ll give them a try too!