When presentation is important our gift boxed steaks from the Kansas City Steak Company will send an elegant and tasteful message. This package includes our Super-Trimmed Boneless Ribeye Steaks, our Filet Mignon and our Kansas City Strip Steaks, cut from only the finest beef available, then hand-trimmed to give them their exceptional upscale quality and flavor. We pack each of the 3 cuts in our memorable deep chocolate and black gift box, and include our Steak and Prime Rib Seasoning packet and Gourmet Guide.
Definitely a gift to remember!
Aged for up to 28 days
Combo assortment comes in 3 boxes – 1 box of Filet Mignon, 1 box of Boneless Ribeyes and 1 box of Kansas City Strip Steaks.
Steaks are wrapped individually in cryovac packaging.
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 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 Ribeye
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.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions
Edward Scavuzzo, President