Details
Tradition reigns at the holidays, so give something that means something to everyone. With four, juicy 16oz. T-Bone Steaks, eight 4.5oz. Classic Steakburgers, four Boneless Chicken Breasts and eight All-Beef Hot Dogs, it's an all-American gift for families of all sizes. Free standard shipping included.
- 4 T-Bone Steaks, 16 oz each
- 8 Classic Steakburgers, 4.5 oz each
- 4 Boneless Chicken Breasts, 7 oz each
- 8 All-beef Jumbo Hot Dogs, 3.2 oz each
- Steaks aged up to 28 days to enhance flavor and tenderness
- Individually vacuum sealed steaks
- Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
- Steaks cut by weight - actual thickness may vary
Cooking
Preparing T-Bone Steak
Thaw in refrigerator for at least 24 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.
Grill Master (Charcoal/Gas)
- Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
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. Turn about 1 minute prior to the halfway point.
Broil
- Set oven for broiling; preheat 10 minutes.
- 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, turning once. Consult your owner's manual for more info.
| 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. |
See our step-by-step instructions on how to cook t-bone steak, including cooking times and expert tips that will have you cooking like a pro!
Preparing Hot Dogs
Partially thaw hot dogs in the refrigerator. Use scissors or kitchen shears to cut through the packaging. Hot dogs should measure a recommended internal temperature of 160°F using a meat thermometer before serving.
Grill - Put partially thawed dogs on the grill and turn frequently to achieve even browning. It only takes a few minutes until they're perfect!
Grilling Machine - Preheat machine for 5 minutes. Place hot dogs on the grilling machine and close lid. Use tongs, not a fork, to put them in and take them out.
Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good!
Preparing Steakburgers
The Kansas City Steak Company® steakburgers can be prepared from either frozen or thawed. Use easy peel corner to remove top of plastic and take out patties. Steakburgers that are 5 ounces or less are packages 2 per vacuum seal with wax paper separating each patty. Be sure to remove the wax paper before cooking. For well done burgers, cook to an internal temperature of 160°F.
Grill - Sear steakburgers 1 minute on each side over direct heat to seal in juices. Move to indirect heat. Grill for 6-8 minutes per side or until internal temperature reaches 160°F, checking to ensure patties are not burning. Do not press steakburgers with spatula. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time.
Grilling Machine - Preheat 5 minutes. Place steakburgers on grilling machine and close lid. Cook approximately 6 minutes, or until internal temperature reaches 160°F.
Broil - Preheat oven broiler for 10 minutes. Place steakburgers on rack in broiler pan so the surface of the burger is 3 to 4 inches from the heat. Cook for approximately 6-8 minutes per side, or until internal temperature reaches 160°F. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time. Consult your owner's manual for more info.
Pan Frying - Preheat a skillet or grill pan over medium heat until hot, for about 5 minutes. Do not overcrowd. Do not cover. Cook on medium heat, flipping occasionally, until internal temperature reaches 160°F for well done burgers. Rest your burgers for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time.
See our step-by-step instructions on how to cook burgers, including cooking times and expert tips that will have you cooking like a pro!
Preparing Boneless Chicken Breasts
Thaw in refrigerator overnight.
Boneless chicken breasts are always an item to have on hand for a quick meal. Chicken breasts can dry out easily, so they're best cooked quickly over high heat. Bake, grill or skillet prepare until internal temperature reaches 165°F.
Nutrition
| 1/2 steak (224g) | Amount | Percent |
|---|---|---|
| Calories: | 340 | |
| Total Fat: | 24g | 37% |
| Saturated Fat: | 10g | 51% |
| Trans Fat: | ||
| Cholesterol: | 95mg | 32% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 31g | |
| Vitamin D: | ||
| Calcium: | 4% | |
| Potassium: | ||
| Iron: | 20% |
| 1 Link(91g) | Amount | Percent |
|---|---|---|
| Calories: | 270 | |
| Total Fat: | 22g | 34% |
| Saturated Fat: | 10g | 50% |
| Trans Fat: | 1g | |
| Cholesterol: | 40mg | 13% |
| Sodium: | 520mg | 22% |
| Carbs: | 4g | 1% |
| Dietary Fiber: | ||
| Added Sugars: | ||
| Total Sugars: | 1g | |
| Protein: | 12g | |
| Vitamin D: | ||
| Calcium: | ||
| Potassium: | ||
| Iron: | 8% |
| 4.5oz | Amount | Percent |
|---|---|---|
| Calories: | 310 | |
| Total Fat: | 24g | 37% |
| Saturated Fat: | 9g | 45% |
| Trans Fat: | 1.5g | |
| Cholesterol: | 90mg | 30% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 22g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
| 1 Breast(196g) | Amount | Percent |
|---|---|---|
| Calories: | 180 | |
| Total Fat: | 2g | 3% |
| Saturated Fat: | ||
| Trans Fat: | ||
| Cholesterol: | 95mg | 32% |
| Sodium: | 640mg | 27% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 38g | |
| Vitamin D: | ||
| Calcium: | 0% | |
| Potassium: | ||
| Iron: | 6% |
Ingredients
Mechanically Tenderized Beef
Grill until product reaches 145F as measured by a thermometer, and hold the product at or above that temperature for 3 minutes.
Ingredients
Reviews
Questions
Top