|Kansas City Steak Plans – 3 Month Club
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
For the 3 month plans you can select 3 products from the list below. To see a full description of each item click the link below:
8-9lb Hickory Smoked Spiral Sliced Ham -Fully-cooked with honey glaze included
4(16oz) T-Bones -A bite of Filet Mignon & a hearty, robust Sirloin Strip
4-4.5lb Prime Rib Roast -A family gathering classic
20(4oz) Top Sirloin Sandwich-Steaks -Bold steak flavor, perfect steak sandwich size
32(4oz) Classic Steakburgers -An American favorite made from real steak-trimmings
9-11lb Hickory Smoked Turkey -Deliciously seasoned & ready to just heat & eat
8(5oz) Bacon Wrapped Filet Mignon Hickory smoked bacon wraps this butter tender filet.
8(8oz) Kansas City Strips -Exceptionally rich flavor and tenderness
6(8oz) Boneless Ribeyes -Sliced from the aged Prime Rib for superior marbling
20(5oz) Top Sirloin Steaks Certified by American Heart Assoc Heart healthy steak
2(22oz) Chicken-Roast-with-Sun-dried-Tomato-Florentine A chicken breast roast
6(9oz) Bone-In Stuffed Pork Chops -Seasoned & stuffed with tantalizing ingredients
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
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 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.
The marbling and thickness of a ribeye, make it the perfect steak for grilling
High heat and quick cooking is the best way to cook these tender steaks
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 and springy, and well-done steak feels quite firm.
You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.
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.