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. The Kansas City Steak Company promotions are not valid on wine purchases. The Kansas City Steak Company gift cards may not be redeemed for wine purchases.
Chateau Rocher Corbin Montagne Saint-Emilion
Lamb and beef in many guises make classic accompaniments to red Bordeaux, though this Merlot-based red’s ripe tannins mean that it will be equally delicious with duck, pork and hearty chicken or turkey dishes. Accents such as fresh herbs, black olives and mushrooms will echo the wine’s savory side.
A rich core of blackberry fruit defines this powerful red. It shows the warmth of the 2009 vintage in its full body, velvety tannins and deep black and red fruit flavors; dusty mineral and clove notes inflect the finish.
Elderton Estate Cabernet Sauvignon, Barossa Valley
Rare steaks, hearty roasts and grilled red meats will provide the protein, fat and smoky flavor that bring out the best in the Elderton. As for accents, fresh herbs, mushrooms and rich sauces, like béarnaise, make great matches for this plush Cabernet.
Packed with vibrant cassis and blackberry flavors mixed together with underlying toasty vanilla and eucalyptus hints, this medium- to full-bodied estate Cabernet Sauvignon is structured in the mouth by firm, fine tannins and lively acidity. It finishes with good length.