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How will you make tonight special? Tender Filets? Robust Ribeyes? Juicy Strip steaks? With savings as big as the flavors, the only thing tough about this combo is choosing which cut to serve next.

  • 6 (6oz) Filet Mignon
  • 6 (8oz) Filet Mignon with Hickory Bacon
  • 6 (10oz) Kansas City Strip Steaks
  • 6 (10oz) Boneless Ribeye Steaks
  • 6 (18oz) Porterhouse
  • 6 (8oz) Top Sirloin Steaks
  • 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. $629.70 Now $469.70 Save $160!
  • Cooking

    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 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 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.

    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 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.

     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

     
    Family Steak Night for 6 is rated 5.0 out of 5 by 1.
    Rated 5 out of 5 by from Tried the combo Have been buying from KC steaks for a number of years. Have yet to be disappointed. They are so tender coming of the grill that's the main reason I keep going back. Never had a problem ordering or shipping.
    Date published: 2016-06-24
    • y_2016, m_12, d_9, h_16
    • bvseo_bulk, prod_bvrr, vn_bulk_0.0
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    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 43.63ms
    • REVIEWS, PRODUCT
    Rated 5 out of 5 by from Tried the combo Have been buying from KC steaks for a number of years. Have yet to be disappointed. They are so tender coming of the grill that's the main reason I keep going back. Never had a problem ordering or shipping.
    Date published: 2016-06-24
    • y_2016, m_12, d_9, h_16
    • bvseo_bulk, prod_bvrr, vn_bulk_0.0
    • cp_1, bvpage1
    • co_hasreviews, tv_0, tr_1
    • loc_en_US, sid_IIN1EAYF, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getReviews, 35.34ms
    • REVIEWS, PRODUCT
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 174.42ms
    • STORIES, PRODUCT
    • bvseo-msg: HTTP status code of 403 was returned;
    Family Steak Night for 6 is rated 5.0 out of 5 by 1.
    Rated 5 out of 5 by from Tried the combo Have been buying from KC steaks for a number of years. Have yet to be disappointed. They are so tender coming of the grill that's the main reason I keep going back. Never had a problem ordering or shipping.
    Date published: 2016-06-24
    • y_2016, m_12, d_9, h_16
    • bvseo_bulk, prod_bvrr, vn_bulk_0.0
    • cp_1, bvpage1
    • co_hasreviews, tv_0, tr_1
    • loc_en_US, sid_IIN1EAYF, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 35.54ms
    • REVIEWS, PRODUCT
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 133.99ms
    • QUESTIONS, PRODUCT
    • bvseo-msg: HTTP status code of 403 was returned;

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