Costco vs. Sam's Club Cooking Challenge
Costco vs. Sam's Club Cooking Challenge is a intermediate American recipe that serves 8. 920 calories per serving. Recipe by Mythical Kitchen on YouTube.
Prep: 45 min | Cook: 4 hrs 30 min | Total: 5 hrs 45 min
Cost: $256.75 total, $32.09 per serving
Ingredients
- 10 lb Prime Rib Roast (Trimmed, room temperature before cooking)
- 0.25 cup Kosher Salt (For crust; can be applied the night before)
- 2 tbsp Dijon Mustard (Mixed into butter for a mustard butter rub)
- 1 cup Unsalted Butter (Softened; divided for roast, potatoes, spinach, and lobster)
- 8 cloves Garlic Cloves (Minced; used in mustard butter, spinach, and lobster butter)
- 5 lb Yukon Gold Potatoes (Boiled whole, then riced)
- 1.5 cup Heavy Cream (Divided between mashed potatoes and creamed spinach)
- 0.5 cup Whole Milk (Adjusts mashed potato consistency)
- 4 oz Philadelphia Cream Cheese (Adds richness to mashed potatoes and spinach)
- 0.5 cup Parmesan Cheese (Grated; folded into mashed potatoes)
- 1 lb Fresh Spinach (Washed and trimmed; used for creamed spinach)
- 1 medium Yellow Onion (Diced for spinach base)
- 5 lb Lobster Tails (Thawed; split and brushed with garlic butter)
- 1 whole Lemon (Cut into wedges for serving)
- 0.25 cup Fresh Parsley (Chopped; garnish for lobster and roast)
- to taste Black Pepper (Freshly cracked)
Instructions
Trim and Portion the Roast
Using kitchen shears, trim excess fat and silver skin from the 10‑lb prime rib roast, then cut it into two pieces (approximately 8 lb and 2 lb) to match the Sam's Club size.
Time: PT15M
Apply a Salt Crust
Generously coat the entire surface of each roast piece with kosher salt, creating a thick white crust. Let sit at room temperature for 10 minutes.
Time: PT10M
Make Mustard‑Butter Rub
In a mixing bowl, combine softened unsalted butter, Dijon mustard, and minced garlic until smooth.
Time: PT5M
Rub the Roast
Pat the mustard‑butter mixture onto the salted roast, ensuring an even coating on all sides.
Time: PT5M
Preheat Oven for Low‑Temp Roast
Set the oven to 225°F (107°C) and allow it to preheat.
Time: PT10M
Temperature: 225°F
Low‑Temp Roast
Place the roast on a rack in a roasting pan and roast until the internal temperature reaches 115°F (46°C) for rare or 118°F (48°C) for medium‑rare, about 3 hours.
Time: PT3H
Temperature: 225°F
Reverse Sear (High‑Heat Blast)
Increase oven temperature to 500°F (260°C) and roast for an additional 15 minutes, or until a deep brown crust forms.
Time: PT15M
Temperature: 500°F
Rest the Roast
Remove the roast from the oven, tent loosely with foil, and let rest for 20 minutes before carving.
Time: PT20M
Boil Potatoes
Place the Yukon Gold potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork‑tender, about 15‑20 minutes.
Time: PT20M
Temperature: 212°F
Rice Potatoes
Drain potatoes and run them through a potato ricer into a warm mixing bowl.
Time: PT5M
Finish Mashed Potatoes
Add the softened butter, heavy cream, milk, cream cheese, and grated Parmesan to the riced potatoes. Stir over low heat until smooth and creamy; season with salt and pepper.
Time: PT10M
Temperature: Low heat
Keep Mashed Potatoes Warm
Transfer mashed potatoes to a covered dish and keep in a warm oven (200°F) or on a low‑heat stovetop until ready to serve.
Time: PT5M
Temperature: 200°F
Sauté Onion and Garlic for Spinach
In a saucepan, melt 2 tbsp butter over medium heat. Add diced onion and minced garlic; sauté until translucent, about 5‑7 minutes.
Time: PT7M
Temperature: Medium heat
Cook Spinach
Add fresh spinach to the saucepan, stirring until wilted, about 3‑4 minutes.
Time: PT4M
Temperature: Medium heat
Cream the Spinach
Stir in heavy cream, cream cheese, and a pinch of salt and pepper. Simmer gently for 3‑5 minutes until thickened.
Time: PT5M
Temperature: Low heat
Prepare Lobster Tails
Using kitchen shears, cut down the top of each lobster shell lengthwise, then gently lift the meat out, keeping it attached at the base. Set shells aside for presentation.
Time: PT10M
Make Garlic Butter for Lobster
Melt 4 tbsp butter in a small pan, add minced garlic, and cook 1‑2 minutes until fragrant. Brush generously over lobster meat.
Time: PT5M
Temperature: Low heat
Broil Lobster Tails
Place lobster shells on a baking sheet and broil on high for 4‑5 minutes, until the meat is opaque and lightly browned.
Time: PT5M
Temperature: High broil
Carve and Plate
Slice the rested prime rib into 1‑inch thick slices. Plate each serving with a mound of mashed potatoes, a spoonful of creamed spinach, and a broiled lobster tail. Garnish with chopped parsley and a lemon wedge.
Time: PT15M
Nutrition Facts
- Calories
- 920
- Protein
- 62 g
- Carbohydrates
- 48 g
- Fat
- 58 g
- Fiber
- 5 g
Dietary info: High‑protein, Gluten‑free, Keto‑friendly (moderate carbs)
Allergens: Dairy, Shellfish
Ingredient Substitutions
- Instead of Prime Rib Roast: Standing rib roast, Beef rib roast
- Instead of Kosher Salt: Sea salt
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Unsalted Butter: Margarine
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Yukon Gold Potatoes: Idaho yellow potatoes
- Instead of Heavy Cream: Half-and-half
- Instead of Whole Milk: 2% milk
- Instead of Philadelphia Cream Cheese: Neufchâtel cheese
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Spinach: Frozen spinach (10 oz)
- Instead of Yellow Onion: Shallots
- Instead of Lobster Tails: Large shrimp
- Instead of Lemon: Lime
- Instead of Fresh Parsley: Cilantro
- Instead of Black Pepper: White pepper
Equipment Needed
- Roasting Pan with Rack
- Meat Thermometer
- Kitchen Shears
- Tongs
- Mixing Bowls
- Potato Ricer
- Saucepan
- Whisk
- Oven
- Stovetop
- Baking Sheet (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Trimming and portioning the roast
- Applying a generous salt crust
- Low‑temperature roast to target internal temperature
- Reverse‑sear high‑heat blast for crust
- Ricing potatoes to avoid gummy mash
- Keeping butter from solidifying on cold meat
- Properly splitting and handling lobster shells
Chef Tips from the Video
- For an extra flavor boost, add a splash of red wine to the pan after removing the roast and deglaze to make a quick au jus.
- If you prefer a medium‑rare roast, pull the meat at 125°F and let residual heat bring it to 130°F during resting.
- Use a fine‑mesh sieve to sift the mustard‑butter mixture for an ultra‑smooth crust.
Troubleshooting
Roast ends up overcooked on the outside before reaching target internal temperature.
Ensure the oven is truly at 225°F before inserting the roast; use a reliable meat thermometer and consider adding a water pan to stabilize oven temperature.
Mashed potatoes become gummy.
Do not use a food processor; rice potatoes and fold in butter and dairy gently over low heat.
Lobster meat turns rubbery.
Broil only until the meat is just opaque; remove immediately when it turns pink‑white and avoid overcooking.
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Wrap roast tightly in foil and freeze for up to 2 months; thaw slowly in refrigerator before reheating.
Room temperature: Do not leave cooked meat or lobster at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the roast with salt up to 24 hours in advance; keep uncovered in the refrigerator.
- Mashed potatoes can be prepared a few hours ahead and reheated over low heat with a splash of milk.
- Creamed spinach can be made ahead and gently reheated; add a bit more cream if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of surf and turf in American cuisine?
Surf and turf emerged in mid‑20th‑century American steakhouse culture as a luxurious combination of land‑based beef and oceanic lobster, symbolizing affluence and celebratory dining. It reflects the post‑war era’s desire for indulgent, high‑protein meals that showcase both premium meat and seafood.
What are the traditional regional variations of surf and turf in the United States?
In the Northeast, lobster is often served whole with drawn butter, while the Midwest may pair a ribeye steak with shrimp. The West Coast sometimes substitutes Dungeness crab for lobster. The classic steakhouse version, like the one on Mythical Kitchen, uses a prime rib roast and lobster tails.
How is surf and turf traditionally served in a steakhouse setting?
Steakhouses typically plate a thick slice of prime rib or ribeye alongside a broiled lobster tail, accompanied by classic sides such as buttery mashed potatoes, creamed spinach, and a lemon wedge. The dish is often finished with a pat of herb‑butter and a garnish of fresh parsley.
What occasions or celebrations is surf and turf traditionally associated with in American culture?
Surf and turf is a popular choice for holidays like Christmas and New Year's, as well as special occasions such as anniversaries, birthdays, and business celebrations where a lavish, impressive meal is desired.
How does surf and turf fit into the broader American steakhouse cuisine tradition?
Surf and turf epitomizes the American steakhouse tradition of offering premium protein choices, combining the richness of beef with the delicate sweetness of seafood. It showcases the steakhouse’s ability to handle both high‑heat grilling and delicate seafood preparation.
What are the authentic traditional ingredients for surf and turf versus acceptable substitutes?
Traditional surf and turf uses a prime rib or standing rib roast and whole lobster tails, with sides like Yukon Gold mashed potatoes and creamed spinach. Acceptable substitutes include a ribeye steak for the beef, large shrimp for lobster, and russet potatoes for the mash, though flavor and texture will differ.
What other American dishes pair well with surf and turf?
Classic pairings include a Caesar salad, roasted asparagus, baked potatoes, or a simple green bean almondine. A full‑bodied red wine such as Cabernet Sauvignon or a buttery Chardonnay complements the richness of the dish.
What makes the surf and turf recipe from Mythical Kitchen special or unique in American cuisine?
Mythical Kitchen’s version emphasizes a scientific reverse‑sear technique for the prime rib, a generous mustard‑butter crust, and a side‑by‑side comparison of Costco versus Sam's Club ingredients, highlighting cost versus quality while still delivering a restaurant‑level experience.
How has surf and turf evolved over time in American dining culture?
Originally a mid‑century steakhouse novelty, surf and turf has become a staple for upscale home cooking, with modern chefs experimenting with sous‑vide beef, flavored butter sauces, and alternative seafood like scallops. Mythical Kitchen’s approach reflects today’s focus on ingredient sourcing and cooking science.
What are the most common mistakes to avoid when making surf and turf at home?
Common errors include over‑cooking the lobster, using too high a temperature for the low‑temp roast (which prevents fat breakdown), over‑mixing the potatoes (causing gumminess), and neglecting to let the roast rest before carving, which leads to dry slices.
Why does this surf and turf recipe use a reverse‑sear method instead of traditional high‑heat roasting?
The reverse‑sear method allows the beef to cook evenly from the inside out, preserving a tender, juicy interior while developing a deep crust at the end. High‑heat roasting can overcook the outer layers before the center reaches the desired doneness.
Can I make the surf and turf ahead of time and how should I store it?
Yes. The prime rib can be cooked, sliced, and stored in the refrigerator for up to 3 days; reheat gently in a low oven with a splash of broth. Mashed potatoes and creamed spinach reheat well on the stovetop with added milk or cream. Lobster tails are best served fresh but can be refrigerated for 1‑2 days and reheated briefly under a broiler.
What texture and appearance should I look for when the prime rib is done?
The roast should have a deep, caramelized brown crust with a pink‑red interior. When sliced, the meat should be tender and slightly juicy, with an internal temperature of about 130°F for medium‑rare after resting.
What does the YouTube channel Mythical Kitchen specialize in?
The YouTube channel Mythical Kitchen, part of the Mythical Entertainment network, specializes in comedic yet informative cooking experiments, food challenges, and recipe development that blend pop‑culture references with culinary science.
How does the YouTube channel Mythical Kitchen's approach to American steakhouse cooking differ from other cooking channels?
Mythical Kitchen combines humor, exaggerated challenges (like Costco vs. Sam's Club), and a focus on cost analysis with solid cooking techniques, whereas many traditional cooking channels present recipes without the comedic narrative or price‑comparison angle.
What other American steakhouse‑style recipes is the YouTube channel Mythical Kitchen known for?
Mythical Kitchen is known for episodes such as "The Ultimate Burger Showdown," "Chicken Fried Steak vs. Classic Steak," and "Mega Meatball Madness," all of which explore classic American comfort foods with a playful, experimental twist.
Last updated: September 3, 2026
