Typically served only in fine restaurants, the Kansas City Steak Company now offers a Bone-In Strip Steak. Still perfectly aged and exceptionally marbled like our boneless
Kansas City Strip Steak , the Bone-In Strip is enhanced by the bone to give extra juiciness and flavor.
Aged for up to 28 days
Includes Steak and Prime Rib Seasoning
Individually vacuum sealed
Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more
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.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions
Edward Scavuzzo, President