USDA Prime Ribeyes, Kansas City Strips, Top Sirloins

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

Individually vacuum sealed

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

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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 ½ hours) for medium-rare or 145 degrees (approximately 1 ½ 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