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Details

Restaurant quality Bone-in Ribeyes, T-bones, Porterhouse and Beef Brisket Chuck Burgers round out a combo featuring our larger sized steaks that any meat lover is sure to savor.

  • 4 Frenched Bone-in Ribeyes, 18 oz each
  • 4 T-Bones, 16 oz each
  • 4 Porterhouse Steaks, 18 oz each
  • 12 Beef Brisket Chuck Burgers, 6 oz each
  • Steaks aged up to 28 days to enhance steak flavor and tenderness
  • Includes Original Steak Seasoning packet
  • Individually vacuum sealed
  • Free Kansas City Steak Book included with each order. Get expert cooking directions (including steak grilling times), tips, steak recipes and more
  • Steaks cut by weight – actual thickness may vary

Cooking

Preparing Beef Brisket Chuck Burgers

Kansas City Steak Company Beef Brisket Chuck Burgers can be prepared from either frozen or thawed. Use easy-peel corner to remove top of plastic and take out patties.

Grill - Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6 minutes per side or until internal temperature reaches 160°F, checking to ensure patties are not burning. Do not press burgers with spatula.

Grilling Machine - Preheat 5 minutes. Place burgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160°F.

Broil - Preheat oven broiler for 10 minutes. During broiling, the oven door on electric ranges should remain ajar; the oven door on gas ranges remains closed (consult your owner’s manual for specific broiling guidelines). Place burgers on rack in broiler pan so the surface of the burger is 3 to 4 inches from the heat. Cook for approximately 6 minutes per side, or until internal temperature reaches 160°F.

Pan Frying - Preheat a skillet or grill pan, place burgers in pan, cook on medium heat, flipping occasionally, until internal temperature reaches 160°F.

Preparing Steaks

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

Nutrition

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