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Details

We've made it easy to deliver the cuts that steak lovers crave, and not overflow the freezer! Add this item to your cart, and then pick from a long list of delicious steaks, Steakburgers and more! 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 shipment monthly thereafter.

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
  • Free Kansas City Steak Book included with each order. Get expert cooking directions (including steak grilling times), tips, steak recipes and more
  • Steaks cut by weight - actual thickness may vary

Here are the products you can pick from for the 6 month club:

  • 4 Boneless Ribeyes, 12 oz each
  • 4 Super Trimmed Filet Mignon, 6 oz each
  • Bone-in Hickory Smoked Ham with Honey Glaze, 7.25-8.5 lb
  • 4 Kansas City Strips, 12 oz each
  • 4 Super Trimmed Filet Mignon with Bacon, 6 oz each
  • 4 Porterhouse Steaks, 18 oz each
  • 12 Classic Steakburgers, 8 oz each
  • 3 Slabs Baby Back Ribs with Sauce
  • 8 Top Sirloin, 6 oz each
  • Fully Cooked Herb Roasted Whole Turkey, 10-12 lb
  • Prime Rib Roast, 4-4.5 lb
  • 4 USDA Prime Top Sirloin, 8 oz each
  • 4 Beef Wellington, 8 oz each
  • 4 T-Bones, 16 oz each
  • 16 USDA Prime Steakburgers, 6 oz each
  • 8 Wild-caught Sockeye Salmon Fillets, 7 oz each
  • 8 Boneless Chicken Breasts, 7 oz each
  • 12 Beef Brisket Chuck Burgers, 6 oz each
  • 16 Top Sirloin Sandwich Steaks, 4 oz each
  • 4 Boneless Ribeyes, 12 oz each
  • 12 Bacon Wrapped Boneless Pork Chops, 7 oz each
  • 12 American Style Kobe Steakburgers, 5 oz each

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 Clubs. Orders sent to Alaska and Hawaii will be charged an additional $30 per shipment.

Cooking

Preparing Steaks

Thaw in refrigerator for at least 24 hours.Remove metal pin from bacon wrapped steaks before serving.

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 145°F 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

Preparing Baby Back Ribs

Thaw in refrigerator for 1 day or overnight.

Oven - Preheat oven to 325°F. For ribs with no sauce, remove from packaging, place on baking sheet and cover with aluminum foil. Cook until warm, about 1 hour. For ribs with sauce, follow directions above, but brush ribs with sauce prior to heating.

Preparing Prime Rib Roast

Thaw prime rib roast in refrigerator for at least 3 days before preparing.

Place meat fat side up on rack, in a shallow roasting pan. Season with Original Steak Seasoning (included in your order). Rub evenly over surface of netted roast, leaving netting on while cooking. Do not add water or cover.

Roast in 375°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 135°F (approximately 1 ½ hours) for medium rare or 145°F (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.

Our roasts are available in various sizes. adjust cooking times when appropriate. We suggest using a meat thermometer to ensure proper doneness.

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

Preparing Hickory Smoked Bone-in Ham

This Hickory Smoked Spiral Sliced Ham is fully cooked and can be served at room temperature or warm.

Thaw up to 3 days in refrigerator. Will keep in refrigerator 14 days (in the original wrapping) or in the freezer 9 months.

To heat, remove all packaging materials including the clear plastic button on bone. Wrap ham in aluminum foil and place flat side down in pan. Heat in preheated 350°F oven for 60-75 minutes or until 140°F. Let rest 15 minutes before serving.

To glaze ham: Remove the ham from the oven; increase oven to 425°F. Prepare glaze according to packet directions. Brush glaze over ham. Return to oven for 10 minutes.

Preparing Herb Roasted Turkey

This Herb Roasted Whole Turkey is fully cooked and can be served at room temperature or warm.

Thaw up to 3 days in refrigerator. Will keep in refrigerator 14 days (in the original wrapping) or in the freezer 9 months.

To heat, remove plastic wrapping and rewrap thawed turkey in aluminum foil.

Heat in preheated 350°F oven for 1 ¼ to 1 ¾ hours or until 140°F. Let rest 15 minutes before serving. Notes: Turkey will be slightly pink due to slow roasting process. Do not stuff turkey, by the time the stuffing was done the turkey would be overcooked and dry. Cook stuffing separately.

For carving instructions, go to: kansascitysteaks.com/recipe-carve

Preparing Sockeye Salmon

Thawed - Thaw in refrigerator overnight. When ready to prepare, preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with non-stick oil. Bake for 15-22 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Frozen - Preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with nonstick oil. Bake for 30-35 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Preparing Boneless Chicken Breasts

Thaw in refrigerator overnight.

Boneless chicken breasts are always an item to have on hand for a quick meal. Chicken breasts can dry out easily, so they’re best cooked quickly over high heat. Bake, grill or skillet prepare until internal temperature reaches 165°F.

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 Bacon Wrapped Pork Chops

Thaw in the refrigerator overnight.

Grill - Season pork chops with Kansas City Steak Seasoning or your own seasoning blend and let rest on a lined sheet pan for 10 minutes. Preheat grill to medium high, when grill is ready place pork chop on foil. Cook covered over indirect heat for approximately 20 to 25 minutes or until internal temperature reaches 160°F as measured by a thermometer. Allow to rest for 3-5 minutes before serving.

Oven - Preheat oven to 350°F. Place chops on foil-lined, raised-edge baking sheet. Bake for approximately 25 minutes or until 160°F. As always, when cooking pork, you want a slight pink color.

Nutrition

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