USDA prime Kansas City strip steaks are wet aged and finely marbled for the robust flavor and tenderness that made Kansas City famous for its beef.

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 Kansas City strip steaks – our hometown pride & joy.

Finely-marbled

The steak that made KC famous

Wet aged

Includes Steak and Prime Rib Seasoning

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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:

Grilling Directions
Broiling Directions