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.
Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.
No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.
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.
- Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160 degrees.
- Preheat oven broiler 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 for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.
- Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160 degrees.
Please click below for more cooking directions:
*The Kansas City Steak Company has carefully selected a wine partner, the Global Wine Company, located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate our wine program. Your wine purchase will be a separate transaction from your purchases on The Kansas City Steak Company website and call center, and will ship separately with respective tax and shipping/processing charges applied. Wine can be purchased only by adults 21 years and older. See shipping information on our website for states served. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Chatom Vineyards Cabernet Sauvignon, Calaveras Cou
Serve this bold Cabernet Sauvignon with equally bold red meat or game dishes. While lamb is a traditonal match for Cabernet, we prefer the Chatom Cabernet with beef, which complements its sweet fruit.
Hot summer days in the high Sierras give this Cabernet its plush blackberry, blackcurrant and plum tones; cold nights give it supporting tannins and natural, balanced acidity. Sweet cedar, clove and olive notes add savory complexity to the full-bodied palate.
Molino Barbera d'Alba Ausario Superiore
Barbera is an incredibly food-friendly wine, as its high acidity and low tannins makes it a natural with tomato-based sauces and meatless meals. The Molino Ausario will be terrific with everything from pasta dishes to gourmet pizzas to sharply flavored red meat dishes, such as steak tartare that might overwhelm softer reds.
There’s both heft and suppleness to this juicy red, which delivers loads of energetic black plum, tea and black cherry flavors on a complex, medium-bodied palate. Bright and bold.
Broadley Vineyards Estate Willamette Valley Pinot
Pinot Noir is one of the world’s most versatile red wines. From lean meat cuts to poultry, earthy foods, legumes and vegetarian fare, it can take almost anything. The Broadley Vineyards Estate Pinot Noir, with mild tannins, crisp fruit and earthy edge, pairs well with pork, duck, and anything with mushrooms or earthy sauces. This will play to the wine’s savory side. Protein and vegetarian dishes that offer some richness (as from cheese or nuts) will also pair well.
Fragrant, dusty aromas of raspberries and baking spice are echoed on the broad, supple palate, which weaves vibrant, lightly earthy black raspberry and spicy cinnamon flavors together with lovely finesse.