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The best get better with bacon. Enjoy a combo of our finest steak and pork selections with mouthwatering contrasts of crisp and tender and savory and smoky—so perfect it could leave you speechless.

  • 4 (6oz) Filet Mignon Wrapped with Hickory Bacon
  • 6 (7oz) Bacon Wrapped Boneless Pork Chops
  • 8 (6oz) Applewood Bacon Wrapped Top Sirloin
  • 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. $199.85 Now $134.85 Save $65!
  • Cooking

    Preparing Bacon Wrapped Boneless Pork Chop

    Allow to thaw in the refrigerator overnight.

    Grill: 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 internal temperature reaches 160°F as measured by a thermometer.

    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 Top Sirloin

    Brush 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.

     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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