T-Bone Steaks, Super-Trimmed Filet Mignon, Ribeye Steaks and Kansas City Strip Steaks

This combo pack is a super value that makes sure you’re prepared for every occasion calling for great steak. We call it "The Ultimate Asssortment".

Kansas City Steak Company™ T-Bone Steaks, Filet Mignon, Ribeye Steaks and Kansas City Strips are hand-selected for superb marbling, and aged up to 28 days.

Steak for every occasion

Perfect as a gift

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 T-Bone Steaks

Direct heat grilling or broiling is best for the T-Bone. You can pan cook it if the cut is less than 1 ¼” thick.

Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.

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 but still springy, whereas well done is quite firm.

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 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 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