Kansas City Strips, Ribeyes, and Filet Mignon

The Kansas City Steak Company™ offers this line-up of three all-time grilling favorites– boldly flavored Kansas City Strip Steaks, Boneless Ribeyes cut from hand-selected Prime Rib, and fork-tender Filet Mignon. All are Super Trimmed and aged for up to 28 days to ensure a mouth-watering taste sensation with each bite.

Includes Steak and Prime Rib Seasoning

Individually vacuum sealed

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

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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