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Our hearty aged T-bones are naturally amazing. But wait until you slather them with our butter—either Sea Salt & Pepper or Garlic. You get a tub of each, along with our seasoned Steak Fries and Bourbon Baked Beans. Top it all off with a temping Sour Cherry Peach Tart.

  • 6 (16oz) T-Bones
  • 3 (16oz) bags KC Steak Fries
  • 2 (30oz) trays Baked Beans
  • 1 (7in.) Sour Cherry Peach Tart
  • 1 (3.5oz) tub Roasted Garlic Finishing Butter
  • 1 (3.5oz) tub Sea Salt & Cracked Black Pepper Finishing Butter
  • 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. $225.70 Now $199.70 Save $26!
  • Cooking

    Preparing Sour Cherry Peach Tart

    Thaw and serve at room temperature.

    Preparing KC Steak Fries

    Oven Baked

    Preheat oven to 450°F (230°C). Spread frozen fries in a single layer on baking sheet. Bake 18-20 minutes for a half sheet, 22-24 minutes for a full sheet, turning fries half way through. Remove from oven and serve.

    Deep Fry

    Pour vegetable oil into fryer. Do not fill to top. Heat to 375°F (190°C). Carefully add frozen fries. Cook 4-6 minutes. Remove from fryer, drain on paper towels and serve.

    Preparing Baked Beans

    From frozen – remove plastic wrap from oven-safe tray and place on a lined baking sheet into a preheated oven. At 375 degrees, bake for 50 to 55 minutes or until heated through. *Cooking times may vary.

    Microwave Option: From Frozen – remove plastic wrap and place paper tray on microwave safe plate covering with a paper towel. Heat for 7 minutes on high heat. Stir and breakup the remaining frozen chunks heating for an additional 3-4 minutes on high heat or until heated through. *Microwave cooking times may vary.

    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.

     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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