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USDA Prime Ribeyes, USDA Prime Kansas City Strips, USDA Prime Top ...
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USDA Prime Ribeyes, USDA Prime Kansas City Strips, USDA Prime Top Sirloins
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#1095 8 (10oz) USDA Prime Ribeyes, 8 (12oz)USDA Prime KC Strips, 8 (8oz)USDA Prime Top Sirloins $349.95
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Wet aged and exquisitely marbled, you can’t find better prime beef than our USDA prime ribeyes, Kansas City Strips and top sirloin steaks.
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 ribeyes, Kansas City strips and top sirloin steaks.
Finely-marbled
Hand-trimmed
Wet aged
Includes Steak and Prime Rib Seasoning
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Preparing Prime Rib
Place meat, fat side up, on rack in a shallow roasting pan. Season with Kansas City Steak Company Steak and Prime Rib Seasoning (included in your order). Rub evenly over surface of netted roast. Do not add water or cover.
Roast in 325 degree oven until meat thermometer registers 135 degrees (approximately 1 to 1 ˝ hours) for medium-rare or 145 degrees (approximately 1 ˝ to 2 hours) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.
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.
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.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions
Grand Reserve Merlot
The intense yet balanced fruit and dark chocolate flavors of this wine will delight your dinner companions. Excellent pairing for grilled meats.
Cabernet Sauvignon
Full-bodied with black currant, coffee and dark chocolate notes with a long finish.
Dates and times are subject to change without notice.
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Shipping to Alaska or Hawaii, add an additional $20.00 per shipment to these states. Overnight shipping add an additional $15.00 per shipment.
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Related Items
USDA Prime Filet Mignon and USDA Prime Kansas City Strip Steaks
USDA Prime Boneless Ribeye Steak
Kansas City Strips
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Top Sellers
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This is my 4th order in the last 6 months. From the fabulous filets and lobster tails for mother's day, the exceptional carrot cake, the tender ribeyes ...everything is amazing. ...
-- Helene
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