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Details
T-Bone Steaks from The Kansas City Steak Company® offer two unique steak flavors in one. A sampling of Filet Mignon and a large portion of the Bone-in Strip Steak with its hearty beef flavor are a steak lover’s dream. Or choose its bigger brother, the Porterhouse for a larger filet portion.
- Aged for up to 28 days to enhance steak flavor and tenderness
- Hearty bone-in flavor
- Pairs perfectly with twice baked potatoes or KC steak fries
- Includes Original Steak Seasoning packet
- Individually vacuum sealed
- Free Kansas City Steak Book included with each order. Get expert cooking directions, grilling and broiling tips, steak recipes and more
- Steaks cut by weight – actual thickness may vary
About Add-Ons. These items are offered at a special price when shipped with perishable items valued at $59.95 or more, not including shipping or taxes.
Cooking
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 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:
Nutrition
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