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A show-stopping assortment of Kansas City’s finest steaks, steakburgers and more delivered direct to their door each and every month. Introduce the steak lover on your list to the very best steaks in the country. Sending as a gift? We’ll announce your gift with a letter describing what the recipient will receive each month.

6 Month Kansas City Favorites 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 pick your start date.

Plan Benefits

  • Standard 2 day shipping costs are included!
  • A letter is sent to your gift recipient announcing your generous gift and letting them know what they should expect each month
  • One item shipped per month
  • Each shipment arrives with a Kansas City Steak Book, complete with steak grilling times, broiling tips, steak recipes and more

    Here are the products included in our Kansas City Favorites Club:

  • January: 6 (10oz) Boneless Ribeyes
  • February: 4 (8oz) Super-Trimmed Filet Mignon
  • March: 4 (12oz) Kansas City Strips
  • April: 8 (8oz) Top Sirloin Steaks
  • May: 4 (8oz) Super-Trimmed Filet Mignon with Hickory Bacon
  • June: 4 (18oz) Porterhouse Steaks
  • July: 12 (8oz) Classic Steakburgers
  • August: 3 Slabs Baby Back Ribs with Sauce
  • September: 6 (10oz) Boneless Ribeyes
  • October: 4 (8oz) Super-Trimmed Filet Mignon
  • November: 4 (12oz) Kansas City Strips
  • December: 1 (4-4.5lb) Prime Rib Roast

    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 Steaks arrive individually wrapped for your convenience
  • Cooking

    Preparing Prime Rib

    Place meat, fat side up, on rack in a shallow roasting pan. Season with Kansas City Steak Company Steak and Prime Rib Seasoning (included in your order). Rub evenly over surface of netted roast. Do not add water or cover.

    Roast in 375 degree oven until meat thermometer registers 130 degrees (approximately 1 to 1 ½ hours) for medium-rare or 140 degrees (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.

    Cooking instructions are approximate since roast sizes vary. We recommend using a meat thermometer for best results and to ensure proper doneness.

    Preparing Ribeyes

    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 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 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 Kansas City Strips

    Coat your grill with non-stick kitchen spray before you begin to keep your Kansas City Strip Steaks from sticking to the grill. Preheat your grill before placing your steaks on. You should only turn your Kansas City Strip 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 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 Steaks

    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 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.

    Please click below for more cooking directions:

    Grilling Directions

    Nutrition

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    Ingredients

     
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    If I choose' the Club- 6 month favorites-- do I pick the months I want or does a 6 month supply come at once > How does this work? Do I get one choice every other month -- ??? 

    Asked by: Gami
    Thank you for contacting us! With our 6-Month Steak Club you do get to pick which month you would start with. You will get a package in that chosen month and the following six months. It will be all six months one right after one another. If you have any further questions, please contact Customer Service at 1-800-524-1844.
    Answered by: Samantha
    Date published: 2015-06-24
    • 2016-10-06T10:20CST
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