close mobile menu

Details

When it comes to premium quality and taste, our Kansas City Strip steaks are second to none. They’re named for the city where they originated and made from the world’s finest Midwestern corn-fed beef. They’re tender, they’re juicy, and they’re even better topped with Sea Salt & Black Pepper Finishing Butter and Twice Baked Potatoes on the side.

  • Makes for an easy dinner with no guesswork, or a great gift for Christmas, Easter, Father’s Day or any special occasion
  • From Kansas City to Omaha to Des Moines, we source our premium quality beef predominantly throughout the Midwest
  • Comes with a FREE Kansas City Steak Book, filled with expert cooking instructions (like how to cook Kansas City Strip), grilling times and tips, recipes and more
  • Includes Original Steak Seasoning packet
  • Steaks cut by weight – actual thickness may vary

9093 Goin' to Kansas City Meal

  • 6 (12 oz) Kansas City Strips aged for up to 28 days to enhance flavor and tenderness. Individually vacuum-sealed
  • 6 (5 oz) Twice Baked Potatoes loaded with fresh ingredients like real butter, bacon and cheddar cheese
  • 1 (3.5 oz) Sea Salt & Black Pepper Finishing Butter

9194 Goin' to Kansas City Meal with Creamed Spinach

  • Add 1 (30 oz) Creamed Spinach combines tender spinach, onions, cream, butter and Italian cheeses

9195 Goin' to Kansas City Meal with Creamed Spinach and New York Cheesecake

  • Add 1 (30 oz) Creamed Spinach combines tender spinach, onions, cream, butter and Italian cheeses
  • Add 1 (7") New York Cheesecake. Dense and creamy, baked in a traditional graham cracker crust

Cooking

Preparing Kansas City Strips

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 145°F 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

Preparing 5 oz Twice Baked Potatoes

Microwave (Recommended) - Remove from packaging. For 5 oz potatoes, microwave 2-2½ minutes. Microwave ovens cooking times may vary.

Oven - Remove from packaging. Preheat oven to 400°F. For 5 oz potatoes, bake 25 minutes.

Preparing Creamed Spinach

Oven - Remove cover and bake at 350°F for 40 minutes. Stir before serving or transferring to your favorite dish. Container will be hot.

Preparing New York Cheesecake

Defrost in refrigerator overnight. Serve chilled. Refrigerate leftovers up to 5 days.

Nutrition

{{n.serving_size}} Amount Percent
Calories: {{n.calories_amount}} {{n.calories_percent}}
Calories From Fat: {{n.calories_from_fat_amount}} {{n.calories_from_fat_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}}
Sugars: {{n.sugars_amount}} {{n.sugars_percent}}
Protein: {{n.protein_amount}} {{n.protein_percent}}
Vitamin A: {{n.vitamin_a_amount}} {{n.vitamin_a_percent}}
Vitamin C: {{n.vitamin_b_amount}} {{n.vitamin_b_percent}}
Calcium: {{n.calcium_amount}} {{n.calcium_percent}}
Iron: {{n.iron_amount}} {{n.iron_percent}}

Ingredients

Reviews

 

Questions