These USDA prime filet mignons and Kansas City strip steaks set new standards for tenderness. Taste the difference. Nobody does it better than the Kansas City Steak Company.

Only 1-2% of all beef can be labeled USDA prime. The Kansas City Steak Company™ Private Stock selection of prime beef includes these USDA Prime Super Trimmed Filets and USDA Prime Kansas City strip steaks – our hometown pride & joy.

Finely-marbled

Hand-trimmed

Wet aged

Includes Steak and Prime Rib Seasoning

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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