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You’ll be the envy of the neighborhood serving up a bounty of flavorful Filets, robust Ribeyes, savory Strips, sizzling Steakburgers, delicious Hot Dogs and tantalizing Lobster Tails.

  • 4 (6oz) Filet Mignon
  • 4 (10oz) Ribeyes
  • 4 (12oz) Kansas City Strip Steaks
  • 16 (4.5oz) Classic Steakburgers
  • 4 (5oz) Lobster Tails
  • 16 (3.2oz) All Beef Hot Dogs
  • Steakburgers are packaged 2 per vacuum sealed package
  • Includes Original Steak Seasoning packet
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips on how to cook steaks, recipes and more
  • Reg. $382.70 Now $259.70 Save $123!
  • Cooking

    Preparing Lobster Tails

    Baked - Thaw tails in refrigerator. Split the shell through the center using a sharp knife. Pull shell apart slightly. Place the tails, split side up, in a pan with 1 inch of water. Put 1 tsp. butter on each tail. Sprinkle each tail with 1 tsp. paprika. Bake in 350-degree oven until meat is solid white.

    Boiled - Place frozen tails in enough boiling water to cover them completely. Boil until shells turn orange-red and meat is solid white. If desired, serve with melted or drawn butter.

    Preparing Hotdogs

    Partially thaw Hot Dogs in the refrigerator. Use scissors or kitchen shears to cut through the packaging.

    Tip: The key to a juicy Beef Hot Dog is to use tongs - never a fork. If you stab the dog, all the juices will run out. Whether grilling, broiling, steaming, pan frying or boiling, the goal is to always heat evenly and quickly.

    On the grill - Put partially thawed dogs on the grill and turn frequently to achieve even browning. It only takes a few minutes until they're perfect!

    Grilling Machine - Preheat machine for 5 minutes. Place Hot Dogs on the grilling machine and close lid. Use tongs, not a fork, to put them in and take them out.

    Broiling - Preheat oven on broil for 10 minutes. During broiling the oven door should remain ajar on electric ranges, but the door remains closed on gas ranges. (Consult your owner's manual for specific broiling guidelines).

    Serving - Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good! Hot Dogs should measure a recommended internal temperature of 160F using a meat thermometer before serving.

    Preparing Steakburgers

    Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers 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.

    No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.

    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.

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

    Broiling - 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 burgers on broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.

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

    Preparing Filet Mignon

    Filet Mignon is so tender that it is best enjoyed cooked rare to medium-rare. The longer you cook it, the less tender and drier it will become.

    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 well done.

    Filet Mignons are a thick steak, so grill the sides as well as the top and bottom.

    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 Ribeye

    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.

     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.

    Please click below for more cooking directions:

    Grilling Directions

    Nutrition

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    Ingredients

     
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