close mobile menu

Details

Bring home the flavor of the finest restaurants with USDA Prime Beef. Only the top 5-6% of all beef can be labeled USDA Prime and you can taste the difference.

Our Private Stock® selection of USDA Prime Kansas City Strip Steak is are wet aged and finely marbled for the robust flavor and tenderness that made Kansas City famous for its beef. Indulge on our hometown pride and joy, the USDA Prime Kansas City Strip Steak!

  • Includes Original Steak Seasoning packet
  • Kansas City Strips individually vacuum sealed
  • Each strip steak wet aged up to 28 days for flavor and tenderness
  • Kansas City Strips are sometimes called New York Strip Steak or NY Strip Steak
  • Free Kansas City Steak Book included with each order. Get gourmet cooking directions, broiling and grilling tips, fabulous recipes and more
  • Steaks cut by weight - actual thickness may vary

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.

Please click below for more cooking directions:

Grilling Directions

Nutrition

{{n.serving_size}} Amount Percent
Calories: {{n.calories_amount}} {{n.calories_percent}}
Calories From Fat: {{n.calories_from_fat_amount}} {{n.calories_from_fat_percent}}
Total Fat: {{n.total_fat_amount}} {{n.total_fat_percent}}
Saturated Fat: {{n.saturated_fat_amount}} {{n.saturated_fat_percent}}
Trans Fat: {{n.trans_fat_amount}} {{n.trans_fat_percent}}
Cholesterol: {{n.cholesterol_amount}} {{n.cholesterol_percent}}
Sodium: {{n.sodium_amount}} {{n.sodium_percent}}
Carbs: {{n.carbs_amount}} {{n.carbs_percent}}
Dietary Fiber: {{n.dietary_fiber_amount}} {{n.dietary_fiber_percent}}
Sugars: {{n.sugars_amount}} {{n.sugars_percent}}
Protein: {{n.protein_amount}} {{n.protein_percent}}
Vitamin A: {{n.vitamin_a_amount}} {{n.vitamin_a_percent}}
Vitamin C: {{n.vitamin_b_amount}} {{n.vitamin_b_percent}}
Calcium: {{n.calcium_amount}} {{n.calcium_percent}}
Iron: {{n.iron_amount}} {{n.iron_percent}}

Ingredients

Reviews

 

Questions