Top Sirloin And Crabcakes

A combo pack of thick and meaty Top Sirloin paired with Maryland-Style Crabcakes – it’s the best of surf-and-turf, and a great value too!

This combo pack from the Kansas City Steak Company™ pairs hearty steaks cut from the center of the Top Sirloin with Maryland-Style Crabcakes hand-formed from jumbo crab meat blended with our special ingredients.

Perfect served together or by themselves

Restaurant quality

Includes Original Steak Seasoning packet

Individually vacuum sealed

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

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Preparing Top Sirloin

Brush Sirloin Steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness

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 Crabcakes

Remove cakes from vacuum pouch and place on a plate. Put plate in refrigerator and allow cakes to thaw for 1 hour before cooking. In a medium saucepan over medium heat, add 3 tablespoons of oil or margarine. Place cakes in pan and allow to cook for 6 minutes on each side or until the outside of the cakes is golden brown and the inside is hot.

Alternative Method - Remove cakes from vacuum pouch. While still frozen, place cakes on an oiled sheet pan. Preheat oven to 350 degrees and bake for 12 minutes on 1 side. Turn cakes and cook for an additional 8 minutes or until cakes are golden brown and hot on the inside.