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12 Month Plans
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12 Month Steak Plan
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Kansas City Steak Plans – 12 Month Plan
We’ve made it easier to order! You pick who it’s shipped to and then click ‘NEXT’ to pick from the list of our delicious products! You can pick a new item for each delivery or have the same one delivered each month. Then tell us when you want the initial item shipped and we’ll send each additional monthly shipment consecutively after that.
The shipping costs are included!
Pick from a variety of products
A letter is sent to your recipient letting them know what they should expect each month
One item shipped per month
Each shipment arrives with a gourmet guide
Here are the products you can pick from for the 12 month plan. To see a full description of each item click the link below:
Hickory Smoked Spiral Sliced Ham
-Fully-cooked with honey glaze included
-A bite of Filet Mignon & a hearty, robust Sirloin Strip
Prime Rib Roast
-A family gathering classic
Top Sirloin Sandwich-Steaks
-Bold steak flavor, perfect steak sandwich size
-An American favorite made from real steak-trimmings
Hickory Smoked Turkey
-Deliciously seasoned & ready to just heat & eat
6(10oz) or 8(8oz)
Kansas City Strips
-Exceptionally rich flavor and tenderness
-The beef lover's dream, a Filet Mignon and a Strip all-in-one
-Butter-tender Filet Mignon are a masterpiece of excellence and taste
6(10oz) or 6(8oz)
-Sliced from the aged Prime Rib for superior marbling
Frenched Bone-in Ribeyes
-Preferred by top restaurants for their exceptional flavor
-Hand-formed, jumbo lump crabmeat make this Maryland Style favorite
-Butter-tender Filet Mignon wrapped up elegantly in a light puff pastry
Bacon Wrapped Filet Mignon
Hickory smoked bacon wraps this butter tender filet
Top Sirloin Steaks Certified by American Heart Assoc
Heart healthy steak
A chicken breast roast
Wagyu Kobe Beef Steakburgers
An exceptional taste experience
Beef Tenderloin Roasts
This uncut Filet Mignon is a roast known worldwide
Bone-In Stuffed Pork Chops
-Seasoned & stuffed with tantalizing ingredients
USDA Prime Top Sirloin
Only the top 1-2% can be called USDA Prime
No substitutions or changes can be made to the product listings or the order in which the items are shipped.
Overnight shipping is not available for Monthly Steak Plans
Orders sent to Alaska and Hawaii will be charged an additional $30 per shipment
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Preparing Prime Rib
Place meat, fat side up, on rack in a shallow roasting pan. Season with Kansas City Steak Company Steak and Prime Rib Seasoning (included in your order). Rub evenly over surface of netted roast. Do not add water or cover.
Roast in 375 degree oven until meat thermometer registers 130 degrees (approximately 1 to 1 ½ hours) for medium-rare or 140 degrees (approximately 1 ½ to 2 hours) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.
Cooking instructions are approximate since roast sizes vary. We recommend using a meat thermometer for best results and to ensure proper doneness.
Preparing Kansas City Strips
Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on
You should only turn your steaks once on the grill. Turning more often will cause the steaks to dry out
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.
Preparing Filet Mignon
This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes
Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling
Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone
Filets are a thick steak, so grill the sides as well as the top and bottom.
Preparing Hickory-smoked Missouri Ozarks Spiral-sliced Ham
Your ham is fully cooked. However, many people believe heating the ham enhances its flavor and texture. Follow these guidelines for heating:
Remove ham from refrigerator. Leave at room temperature about 30 minutes. Preheat oven to 350 degrees. Remove all packaging materials (including clear “button” on bone). Ham should be heated flat face side down in open, shallow roasting pan. Do not cover or add water. Bake at 350 degrees for 30 minutes (approximately 4 minutes per pound). Do not overheat. To ensure recommended internal temperature of 140 degrees, insert meat thermometer in thickest part of meat but not resting on bone.
Ham Glaze Directions: Prepare glaze 10 minutes prior to ham being heated through. In a small saucepan combine glaze mix with 3 tbsp water. Stir constantly over medium heat. Bring to full boil and then remove from heat immediately.
Brush glaze over ham and between slices. Return to oven 10 minutes.
NOTE: Ovens vary, so cooking time and/or temperature may require adjustment.
Preparing Hickory-Smoked Turkey
To serve at room temperature: If turkey is refrigerated, remove it 4-5 hours before serving. If turkey is frozen, let it stand in the sink or a pan overnight. Turkey needs to defrost and reach room temperature. If you wish, you may place in refrigerator to thaw, which usually takes 2 days. After turkey has reached room temperature, remove plastic wrapping. The turkey is now ready to serve
To heat before serving: Cover thawed turkey with aluminum foil. Heat in 300-degree oven for 30-45 minutes. Time may vary, depending upon your oven. Check after 30 minutes. Prepare glaze according to package instructions. Brush glaze over turkey. Put back in oven uncovered for 10 minutes. Turkey should be warm around breast.
Note: Do not overheat, as it will cause the turkey to be dry. Do not stuff whole smoked turkey, as it is already cooked. Stuffing should be prepared and cooked separately.
Cooking Pork Chops
Allow to thaw in the refrigerator overnight.
Grill: When grill is ready place pork chop on foil. Cook covered over indirect heat
for approximately 30 to 35 minutes or until internal temperature reaches 160°F
as measured by a thermometer. Allow to rest for 3 minutes before serving.
Oven: Preheat oven to 350°F. Place chops on foil-lined, raised-edge baking
sheet. Bake for approximately 35 minutes or until internal temperature reaches
160°F as measured by a thermometer.
Convection Oven: Reduce temperature by 25°F and follow guidelines for
Preparing T-Bone Steaks
Direct heat grilling or broiling is best for the T-bone. You can pan cook it if the cut is less than 1 ¼” thick
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.
Preparing Sandwich Steaks
Broiling - Set oven regulator to Broil. Preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; oven door on gas ranges should remain closed. Consult your owner’s manual for specific broiling guidelines. Place thawed steaks on broiler pan rack. Position broiler pan 4 inches from heating element. Broil for 6-8 minutes, turning once for medium rare, or cook to desired doneness.
Pan Frying - Preheat non-stick skillet for 3 minutes on medium-high. Cook 2 minutes on each side for medium rare or cook to desired doneness.
On the Grill - Preheat grill, cook steaks for 2 minutes, flip and grill for 2 minutes more for medium rare. Grill additional minutes or until steaks reach desired doneness.
Partially thaw burgers in refrigerator. Use scissors or kitchen shears to cut around the outer edge of the patties, breaking the seal. Peel off top of plastic and remove patties.
On the Grill - Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula. Cook until internal temperature reaches 160 degrees, regardless of meat color.
Grilling Machine - Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook until internal temperature reaches 160 degrees.
Broiling - Set oven regulator for Broil. Preheat for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook until internal temperature reaches 160 degrees, regardless of color.
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