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The Kansas City Steak Company
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Details

With 40 total servings, there’s something to satisfy every palate in this value-packed combo. Plan one big table-straining feast or space it out for a string of spectacular char-broiled meals.

  • 4 Top Sirloin, 8 oz each
  • 4 Boneless Chicken Breast, 7 oz each
  • 16 Classic Steakburgers, 4.5 oz each
  • 16 All-beef Hot Dogs, 3.2 oz each
  • 4 Twice Baked Potatoes with Cheddar and Bacon, 5 oz each
  • 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, recipes and more
  • Steaks cut by weight – actual thickness may vary

Cooking

Preparing Chicken Breasts

Thaw in refrigerator overnight.

Boneless chicken breasts are always an item to have on hand for a quick meal. Chicken breasts can dry out easily, so they’re best cooked quickly over high heat. Bake, grill or skillet prepare until internal temperature reaches 165°F.

Preparing 5 oz Twice Baked Potatoes

Microwave (Recommended) - Remove from packaging. Microwave 2-2½ minutes. Microwave ovens cooking times may vary.

Oven - Remove from packaging. Preheat oven to 400°F. Bake 25 minutes.

Preparing Hot Dogs

Partially thaw hot dogs in the refrigerator. Use scissors or kitchen shears to cut through the packaging. Hot dogs should measure a recommended internal temperature of 160°F using a meat thermometer before serving.

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.

Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good!

Preparing Steakburgers

The Kansas City Steak Company® steakburgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Steakburgers 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. Steakburgers should be cooked to medium (160°F) doneness.

Grill - Sear steakburgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side or until internal temperature reaches 160°F, checking to ensure patties are not burning. Do not press steakburgers with spatula.

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

Broil - 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 steakburgers on rack in broiler pan so the surface of the burger is 3 to 4 inches from the heat. Cook for approximately 6 minutes per side, or until internal temperature reaches 160°F.

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

Preparing Top Sirloin Steaks

Thaw in refrigerator for at least 24 hours.

Grill Master (Charcoal/Gas)

  • Season as desired: We recommend Kansas City Steak Original Steak seasoning. Place steaks over medium, ash-covered coals, or, preheat gas grill on high, then reduce to medium heat while cooking steaks.
  • Grill to desired doneness, according to time listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

Stove Top Skillet

  • Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
  • Season, as desired. Place steak(s) in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook to desired doneness according to the times listed, turning once for 1-inch thick steaks, occasionally for thicker steaks.

Broil

  • Set oven for broiling; preheat 10 minutes. During broiling, the door of an electric oven should be left ajar; the door of a gas oven should remain closed. (Consult your owner’s manual.)
  • Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to times listed, turning once.

 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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