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Kansas City Steak Clubs – 6 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 6 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 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 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.

    Preparing Top Sirloin

    Brush Top 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.

    Preparing Porterhouse Steak

    The best cooking method for this steak is direct heat grilling

    If you like your steak really rare, grill it over high heat. If you like it medium rare, you will need to lower the heat or move the steak to a cooler section of the grill

    Rare meat will take 7-10 minutes per side and when using an instant read thermometer in the side of the steak (do not touch the bone) will read 120° - 130°

    Preparing Sandwich Steaks

    Broiling - Set oven regulator to Broil. Preheat for 10 minutes. During broiling, the oven door for electric ranges should be left ajar; oven door on gas ranges should remain closed. Consult your owner’s manual for specific broiling guidelines. Place thawed steaks on broiler pan rack. Position broiler pan 4 inches from heating element. Broil for 6-8 minutes, turning once for medium rare, or cook to desired doneness.

    Pan Frying - Preheat non-stick skillet for 3 minutes on medium-high. Cook 2 minutes on each side for medium rare or cook to desired doneness.

    On the Grill - Preheat grill, cook steaks for 2 minutes, flip and grill for 2 minutes more for medium rare. Grill additional minutes or until steaks reach desired doneness.

    Preparing Steakburgers

    Partially thaw burgers in refrigerator. Use scissors or kitchen shears to cut around the outer edge of the patties, breaking the seal. Peel off top of plastic and remove patties.

    On the Grill - Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side, checking to ensure patties are not burning. Do not press burgers with spatula. Cook until internal temperature reaches 160 degrees, regardless of meat color.

    Grilling Machine - Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook until internal temperature reaches 160 degrees.

    Broiling - Set oven regulator for Broil. Preheat 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 burgers on broiler pan rack and cook until internal temperature reaches 160 degrees, regardless of color.

    Preparing Beef Wellington

    From Frozen: Preheat the oven to 400 degrees. Prepare sheet pan by covering with foil or parchment paper. Spray foil or paper with a non-stick cooking spray. Place pan in preheated oven for 10 minutes without beef wellington.

    Remove hot pan from oven and place frozen beef wellington on pan. Return to oven and bake for about 36-38 minutes for medium rare or 38-40 minutes for medium. For best accuracy use a meat thermometer.

    Remove beef wellingtons from oven; let stand for 5 minutes before removing from sheet pan. Use caution when removing from pan to prevent cracking the pastry.

    For best results we do not recommend preparing the Beef Wellington from thawed.

    Preparing Baby Back Ribs

    For rubbed ribs with no sauce, thaw in the refrigerator overnight. When ready to prepare, preheat the oven to 325ºF. Remove the ribs from packaging, place on a baking sheet and cover with foil. Heat until warm (about an hour).

    For ribs with sauce, follow the instructions above, but rub the sauce on both half slabs before placing on the baking sheet.

    Grilling Directions

    Nutrition

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    Ingredients

     
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