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Even the person who has everything hasn’t seen anything like this combo. It’s a premium selection of our best-sellers — Filet Mignon, Boneless Ribeyes and Kansas City Strips — packaged in our elegant Signature Kansas City Steak Company black gift boxes. Adding our signature KC Steak Grilling Tongs, Fork and Spatula set of heavy duty grilling tools makes this a thoughtful gift for master chefs—at a tremendous value!

  • 4 (8oz) Gift Boxed Filet Mignon
  • 4 (10 oz) Gift Boxed Boneless Ribeyes
  • 4 (12 oz) Gift Boxed Kansas City Strips
  • Steaks are aged for up to 28 days to enhance steak flavor and tenderness.
  • Free Kansas City Steak Book included with each order. Get expert cooking directions including steak grilling times, steak broiling times, cooking tips, recipes and more.

    1 each KC Steak Grilling Tong, Fork, and Spatula (ships separately)

  • Hefty wood handle and heavy duty, thick gauge stainless steel.
  • Hand wash only.
  • Reg. $249.70 Now $199.70 Save $50!
  • Cooking

    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 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.

    Grilling Instructions 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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