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:
Cooking Chicken Breasts
Prepare, bake or grill our chicken breasts as you would any other chicken breast. Internal temperature should reach 160 degrees F.
Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.
No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.
On the Grill - Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula.
Grilling Machine - Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160 degrees.
Broiling - Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.
Pan Frying - Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160 degrees.
*The Kansas City Steak Company has carefully selected a wine partner, the Global Wine Company, located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903, to operate our wine program. Your wine purchase will be a separate transaction from your purchases on The Kansas City Steak Company website and call center, and will ship separately with respective tax and shipping/processing charges applied. Wine can be purchased only by adults 21 years and older. See shipping information on our website for states served. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Chateau Rocher Corbin Montagne Saint-Emilion
Lamb and beef in many guises make classic accompaniments to red Bordeaux, though this Merlot-based red’s ripe tannins mean that it will be equally delicious with duck, pork and hearty chicken or turkey dishes. Accents such as fresh herbs, black olives and mushrooms will echo the wine’s savory side.
A rich core of blackberry fruit defines this powerful red. It shows the warmth of the 2009 vintage in its full body, velvety tannins and deep black and red fruit flavors; dusty mineral and clove notes inflect the finish.
La Vinyeta llavors Emporda
The firm tannins and taut structure of the 2011 llavors call for decanting the wine two hours or so before serving. The flavors will come into their own when paired with bold, intensely flavored meat dishes and aged cheese. Lamb and beef make ideal choices, whether grilled, pan-seared, roasted or stewed.
There’s a smoky, lightly spicy side to this fragrant, firm red that starts with its aromas and delivers on the palate. While there’s plenty of intense red and black fruit (think plums and raspberries), it’s the coffee and mocha notes that ground its flavors.