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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 perfect large family gift
  • 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. 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. 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, 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.

See our step-by-step instructions on how to cook strip steak, including cooking times and expert tips that will have you cooking like a pro!

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

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Ingredients

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