close mobile menu

Details

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

  • 4 Frenched Bone-in Ribeyes, 18 oz each
  • 4 T-Bone Steaks, 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 Steaks

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 bone-in ribeye steak, how to cook porterhouse steak and how to cook t-bone steak including cooking times and expert tips that will have you cooking like a pro!

Preparing Beef Brisket Chuck Burgers

The Kansas City Steak Company® Beef Brisket Burgers can be prepared from either frozen or thawed. For well done burgers, cook to an internal temperature of 160°F.

Grill - Sear burgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6-8 minutes per side or until internal temperature reaches 160°F, checking to ensure patties are not burning. Do not press burgers with spatula. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time.

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 6-8 minutes per side, or until internal temperature reaches 160°F. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time.

Pan Frying - Preheat a skillet or grill pan over medium heat until hot, for about 5 minutes. Do not overcrowd. Do not cover. Cook on medium heat, flipping occasionally, until internal temperature reaches 160°F for well done burgers. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time.

See our step-by-step instructions on how to cook burgers, 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}}
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