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.
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.
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:
*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. Promotions may not be combined with any other discounts, coupon codes, or promotions. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Doga delle Clavule Morellino di Scansano
This Sangiovese will be terrific with braises, roasts and stews of lamb, pork or beef, or smoky fare from the grill. Avoid sauces with added sugars, which will make the wine taste bitter.
An exuberant red that bursts with fragrant, light spicy cherry flavors. Polished tannins and juicy, savory fruit make it fantastically food-friendly.
Las Nencias Reserve Blend, Mendoza
This wine’s ripe, spicy fruit complements all kinds of beef dishes, especially those cooked over an open flame. Lamb and pork will also be terrific with the Las Nencias Blend. Unlike many reds, it will pair well with moderately spicy Mexican, Cajun and Indian dishes.
This fruity and uniquely Argentine red is full, round and deeply satisfying. Its supple, generous black plum and cherry flavors have terrific energy and lift, along with savory notes of black pepper and tobacco.
Kaapzicht Pinotage, Stellenbosch
Complement this intense red’s savory side with equally intense, savory food. Stews, braises and roasts of game and red meats make a terrific match, especially if they’re complemented with a rich sauce or earthy ingredients such as mushrooms or root vegetables.
There’s an earthy, lightly funky edge to this Pinotage’s ripe black fruit aromas that’s characteristic of the grape. On the palate, the wine is ripe and dense, with loads of smoky, brooding black plum and blackcurrant fruit flavors and a savory, leather-like note.