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Details

Kansas City Strips, Top Sirloins, Pork Chops wrapped in Bacon and Filet Mignon Medallions in a single unforgettable combo.

  • 4 Kansas City Strips, 10 oz each
  • 4 Top Sirloin, 8 oz each
  • 6 Bacon Wrapped Boneless Pork Chops, 7 oz each
  • 16 Tenderloin Filet Mignon Medallions, 2 oz each
  • Steaks aged up to 28 days to enhance steak flavor and tenderness
  • Includes Original Steak Seasoning packet
  • Tenderloin Medallions are 4 per vacuum sealed package
  • 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 Bacon Wrapped Boneless Pork Chops

Thaw in the refrigerator overnight. Remove metal pin from bacon before serving.

Grill - Season pork chops with Kansas City Steak Seasoning or your own seasoning blend and let rest on a lined sheet pan for 10 minutes. Preheat grill to medium high, when grill is ready place pork chop on foil. Cook covered over indirect heat for approximately 20 to 25 minutes or until internal temperature reaches 160°F as measured by a thermometer. Allow to rest for 3-5 minutes before serving.

Oven - Preheat oven to 350°F. Place chops on foil-lined, raised-edge baking sheet. Bake for approximately 25 minutes or until 160°F. As always, when cooking pork, you want a slight pink color.

Preparing Tenderloin Filet Mignon Medallions

Cut from aged Tenderloin, these petite 2 oz Filet Mignon Medallions have all the melt-in-your-mouth tenderness as our traditional Filets. Fitting for a lighter meal, they are also perfect for kabobs, stir-fries, steak salad or even a treat at breakfast.

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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