Looking for something different? Try our famous Kansas City strip steaks rubbed with a unique four-peppercorn/sea salt crust - a great new variation on a customer favorite.

Subtle, yet flavorful spice blend

Mouthwatering steak flavor

Perfect for grilling or broiling

Aged for up to 28 days

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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.

Please click below for more cooking directions:

Grilling Directions
Broiling Directions