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You don’t need lots of time or effort to make everyone happy. We help you make even the simplest meals stunning.

  • 32 (4.5oz) Classic Steakburgers
  • 32 (3.2oz) All Beef Hot Dogs
  • 8 (8oz) Top Sirloin Steaks
  • 5 (1lb) pkgs Beef Tenderloin Tips
  • 8 (6oz) Skirt Steaks
  • Steakburgers are packaged 2 per vacuum sealed package
  • 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. $330.70 Now $260.70 Save $70!
  • Cooking

    Preparing Steakburgers

    Kansas City Steak Company burgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Burgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking.

    No matter what your cooking method, be sure to cook to an internal temperature of 160°F, regardless of meat color.

    On the 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, 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 degrees.

    Broiling - 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 broiler pan rack and cook for approximately 6 minutes per side, or until internal temperature reaches 160 degrees.

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

    Preparing Hotdogs

    Partially thaw Hot Dogs in the refrigerator. Use scissors or kitchen shears to cut through the packaging.

    Cooking

    Tip: The key to a juicy beef Hot Dog is to use tongs - never a fork. If you stab the dog, all the juices will run out. Whether grilling, broiling, steaming, pan frying or boiling, the goal is to always heat evenly and quickly.

    On the grill: Put partially thawed dogs on the grill and turn frequently to achieve even browning. It only takes a few minutes until they're perfect!

    Grilling Machine: Preheat machine for 5 minutes. Place Hot Dogs on the grilling machine and close lid. Use tongs, not a fork, to put them in and take them out.

    Broiling: Preheat oven on broil for 10 minutes. During broiling the oven door should remain ajar on electric ranges, but the door remains closed on gas ranges. (Consult your owner's manual for specific broiling guidelines).

    Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good! Hot dogs should measure a recommended internal temperature of 160F using a meat thermometer before serving.

    Cooking Skirt Steak

    Since steaks are thin, sear steaks over high heat for a couple of minutes on each side until internal temperature reaches 130 - 150 F, for medium rare to medium.

    When cutting a skirt steak it's important to cut against the grain. An easy way to slice: First cut each piece of skirt into a three-to-four-inch section with the grain. Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.

    Preparing Top Sirloin

    Brush Top Sirloin Steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness

    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 Diced Tenderloin Tips

    Cut from the Tenderloin, these pieces are so tender. 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 overdone.

     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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