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Kansas City Steak Clubs – 12 Month Steak Lover's Custom Choice Club

We’ve made it easier to order! You pick who it’s shipped to and then click Add to Cart to pick from the list of our delicious products! You can pick a new item for each delivery or have the same one delivered each month. Then tell us when you want the initial item shipped and we’ll send each additional monthly shipment consecutively after that.

  • Plan Benefits
  • The shipping costs are included!
  • Pick from a variety of products
  • A letter is sent to your recipient letting them know what they should expect each month
  • One item shipped per month
  • Each shipment arrives with a gourmet guide

    Here are the products you can pick from for the 12 month plan:

  • 6 (6oz) Super-Trimmed Filet Mignon Wrapped with Hickory Bacon
  • 4 (8oz) USDA Prime Top Sirloin Steaks
  • 6 (10oz) Kansas City Strip Steaks
  • 8 (5oz) Super-Trimmed Filet Mignon Wrapped with Hickory Bacon
  • 16 (4.5oz) Classic Steakburgers
  • 16 (4oz) Top Sirloin Sandwich Steaks
  • 6 (10oz) Boneless Ribeye Steaks
  • 4 (16oz) Frenched Bone-in Ribeye Steaks
  • 4 (18oz) Porterhouse Steaks
  • 4 (8oz) Beef Wellington
  • 18 (5oz) Wagyu Kobe Steakburgers
  • 4 (12oz) Kansas City Strip Steaks
  • 4 (8oz) Super-Trimmed Filet Mignon Wrapped with Hickory Bacon
  • 4 (8oz) Super-Trimmed Filet Mignon
  • 6 (6oz) Super-Trimmed Filet Mignon

    Please note: No substitutions or changes can be made to the product listings or the order in which the items are shipped. Overnight shipping is not available for Monthly Steak Plans Orders sent to Alaska and Hawaii will be charged an additional $30 per shipment
  • Cooking

    Preparing Beef Wellington

    Position a rack in the upper third of an oven and preheat to 400°F. Place the Beef Wellington on a greased baking sheet. Bake until the pastry is golden brown and a meat thermometer inserted into the center registers 130°F-135°F for medium rare (22 minutes), or 145°F for medium (25 minutes). Let rest 5 minutes before serving. Appliances vary; adjust accordingly.

    Preparing Sandwich Steaks

    Thaw in refrigerator for at least 24 hours.

    Skillet - Heat a heavy, nonstick skillet over medium high heat until hot. Add steaks; cook 3 to 4 minutes to medium rare doneness, turning once.

     USDA Preparation Guidelines for Mechanically Tenderized Beef:
     Grill until product reaches 145F as measured by a food thermometer, and  hold the product at or above that temperature for 3 minutes.

    Preparing Steaks

    Thaw in refrigerator for at least 24 hours.

    Grill Master (Charcoal/Gas)

  • Season as desired: We recommend Kansas City Steak Original Steak seasoning. Place steaks over medium, ash-covered coals, or, preheat gas grill on high, then reduce to medium heat while cooking steaks.
  • Grill to desired doneness, according to time listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

    Stove Top Skillet

  • Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
  • Season, as desired. Place steak(s) in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook to desired doneness according to the times listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

    Broil

  • Set oven for broiling; preheat 10 minutes. During broiling, the door of an electric oven should be left ajar; the door of a gas oven should remain closed. (Consult your owner’s manual.)
  • Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to times listed, turning once.

     USDA Preparation Guidelines for Mechanically Tenderized Beef:
     Grill until product reaches 145F as measured by a food thermometer, and  hold the product at or above that temperature for 3 minutes.

    Preparing Steakburgers

    The Kansas City Steak Company® steakburgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Steakburgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking. Steakburgers should be cooked to medium (160°F) doneness.

    Grill - Sear steakburgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side or until internal temperature reaches 160°F, checking to ensure patties are not burning. Do not press steakburgers with spatula.

    Grilling Machine - Preheat 5 minutes. Place steakburgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160°F.

    Broil - Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place steakburgers on rack in broiler pan so the surface of the burger is 3 to 4 inches from the heat. Cook for approximately 6 minutes per side, or until internal temperature reaches 160°F.

    Pan Frying - Preheat a skillet or grill pan, place steakburgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160°F.

    Please click below for more cooking directions:

    Grilling Directions
  • Nutrition

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    Ingredients

     
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