Details
Gift your loved one with a savory sampler of flavor. We've paired our rich, Boneless Ribeye Steaks with tender Super Trimmed™ Filet Mignon and two varieties of butter - Roasted Garlic and Tuscan Herb - for the ultimate Father's Day flavor feast.
- 4 Boneless Ribeye Steaks, 8 oz each
- 4 Super Trimmed™ Filet Mignon, 6 oz each
- Roasted Garlic Finishing Butter, 3.5 oz
- Tuscan Herb Butter, 3.5 oz
- Steaks aged up to 28 days to enhance flavor and tenderness
- Individually vacuum sealed steaks
- Includes KC Steak Original Steak Seasoning
- 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
Thaw in refrigerator for at least 24 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.
Grill Master (Charcoal/Gas)
- Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
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. Turn about 1 minute prior to the halfway point.
Broil
- Set oven for broiling; preheat 10 minutes.
- 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, turning once. Consult your owner's manual for more info.
| USDA Preparation Guidelines for Mechanically Tenderized Beef: Grill until product reaches 145°F as measured by a food thermometer, and hold the product at or above that temperature for 3 minutes. |
See our step-by-step instructions on how to cook filet mignon and how to cook ribeye steak including cooking times and expert tips that will have you cooking like a pro!
Nutrition
| {{n.serving_size}} | Amount | Percent | |
|---|---|---|---|
| Calories: | {{n.calories_amount}} | {{n.calories_percent}} | |
| Total Fat: | {{n.total_fat_amount}} | {{n.total_fat_percent}} | |
| Saturated Fat: | {{n.saturated_fat_amount}} | {{n.saturated_fat_percent}} | |
| Trans Fat: | {{n.trans_fat_amount}} | {{n.trans_fat_percent}} | |
| Cholesterol: | {{n.cholesterol_amount}} | {{n.cholesterol_percent}} | |
| Sodium: | {{n.sodium_amount}} | {{n.sodium_percent}} | |
| Carbs: | {{n.carbs_amount}} | {{n.carbs_percent}} | |
| Dietary Fiber: | {{n.dietary_fiber_amount}} | {{n.dietary_fiber_percent}} | |
| Added Sugars: | {{n.added_sugars_amount}} | {{n.added_sugars_percent}} | |
| Total Sugars: | {{n.sugars_amount}} | {{n.sugars_percent}} | |
| Protein: | {{n.protein_amount}} | {{n.protein_percent}} | |
| Vitamin D: | {{n.vitamin_d_amount}} | {{n.vitamin_d_percent}} | |
| Calcium: | {{n.calcium_amount}} | {{n.calcium_percent}} | |
| Potassium: | {{n.potassium_amount}} | {{n.potassium_percent}} | |
| Iron: | {{n.iron_amount}} | {{n.iron_percent}} |