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The Kansas City Standard steak combo pack is a super value that makes sure you’re prepared for every occasion calling for great steak. This combo pack from the Kansas City Steak Company™ contains:

  • 6 (20oz) T-Bones
  • 6 (8oz) Super-Trimmed Filet Mignon
  • 6 (12oz) Boneless Ribeye Steaks
  • 6 (16oz) Kansas City Strip Steaks

    Hand-selected for superb marbling, and aged up to 28 days. This combo full of everyone’s most-cherished steaks really is the ultimate assortment.

  • Perfect gift for Father's Day, Christmas or any special occasion
  • Includes Original Steak Seasoning packet
  • Steaks individually vacuum sealed
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips, recipes and more
  • Cooking

    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.

    Preparing Kansas City Strips

    Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on

    You should only turn your steaks once on the grill. Turning more often will cause the steaks to dry out

    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 Filet Mignon

    This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes

    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

    Filets are a thick steak, so grill the sides as well as the top and bottom

    Preparing Ribeye

    The marbling and thickness of a ribeye, make it the perfect steak for grilling

    High heat and quick cooking is the best way to cook these tender steaks

    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 and springy, and well-done steak feels quite firm.

    You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.

     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

     
    The Kansas City Standard is rated 5.0 out of 5 by 1.
    Rated 5 out of 5 by from Great Assortment!! Perfect mix.....I can grill the larger (T-bone & strips) for me, and the fillets are the perfect size for my wife. Plus....the seasoning which is included, is REALLY good.
    Date published: 2014-11-10
    • y_2016, m_12, d_9, h_12
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    • REVIEWS, PRODUCT
    Rated 5 out of 5 by from Great Assortment!! Perfect mix.....I can grill the larger (T-bone & strips) for me, and the fillets are the perfect size for my wife. Plus....the seasoning which is included, is REALLY good.
    Date published: 2014-11-10
    • y_2016, m_12, d_9, h_12
    • bvseo_bulk, prod_bvrr, vn_bulk_0.0
    • cp_1, bvpage1
    • co_hasreviews, tv_0, tr_1
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    • clientName_the-kansascitysteakcompany
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    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 221.01ms
    • STORIES, PRODUCT
    • bvseo-msg: HTTP status code of 403 was returned;
    The Kansas City Standard is rated 5.0 out of 5 by 1.
    Rated 5 out of 5 by from Great Assortment!! Perfect mix.....I can grill the larger (T-bone & strips) for me, and the fillets are the perfect size for my wife. Plus....the seasoning which is included, is REALLY good.
    Date published: 2014-11-10
    • y_2016, m_12, d_9, h_12
    • bvseo_bulk, prod_bvrr, vn_bulk_0.0
    • cp_1, bvpage1
    • co_hasreviews, tv_0, tr_1
    • loc_en_US, sid_C92IJEG7, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
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    • REVIEWS, PRODUCT

    how thick are these steaks

    Asked by: Phil
    Thank you for contacting us! We cut our steaks to a certain weight, not a certain thickness. So all thickness below are approximates only. 6 (20oz) T-Bones - 1.25" to 1.5" 6 (8oz) Super-Trimmed Filet Mignon - 1.5" 6 (12oz) Boneless Ribeye Steaks - 1.25" 6 (16oz) Kansas City Strip Steaks - 1.5" If you have any further questions, please contact Customer Service at 1-800-524-1844.
    Answered by: Samantha
    Date published: 2015-02-17
    • 2016-10-06T10:20CST
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