Our most popular steak selections included in one combo pack. This is steak at its best offered at a super savings.

This combo pack from the Kansas City Steak Company™ offers our best-selling t-bone steaks, filet mignon wrapped in bacon, and Kansas City strip steaks –hand-selected and trimmed for exquisite marbling and flavor.

Perfect for every occasion

Exceptional savings

Includes Steak and Prime Rib Seasoning

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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 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.

Please click below for more cooking directions:

Grilling Directions
Broiling Directions