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Dedicated home chefs and foodies love Kansas City Steaks—so we added a combo in their favorite style. All the bone means all the flavor, for people who appreciate every bit.

  • 4 (14oz) Bone-In Filet Mignon
  • 6 (16oz) Bone-In Strip Steak
  • 6 (16oz) T-Bones
  • 4 (18oz) Bone-In Ribeyes
  • Steakburgers are packaged 2 per vacuum sealed packaged
  • 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. $514.80 Now $378.80 Save $136!
  • 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 T-Bone Steaks

    Direct heat grilling or broiling is best for the T-Bone. You can pan cook it if the cut is less than 1 ¼” thick

    Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy

    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 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.

    Ribeye steak grilling times may vary depending on you cooking equipment, we recommend cooking ribeyes medium rare to medium for maximum flavor and tenderness.

    You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.

     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

     
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