Details
When it comes to steaks, quality matters. Only 5-6% of all beef can be labeled as USDA Prime. The Kansas City Steak Company Private Stock® selection of Prime Beef is wet aged and exquisitely marbled. Our Connoisseurs Choice not only delivers the perfect blend of our most popular cuts - it saves you time and money! This variety pack includes:
- 8 USDA Prime Filet Mignon, 8 oz each
- 8 USDA Prime Bone-in Ribeyes, 18 oz each
- 8 USDA Prime Kansas City Strip Steaks, 16 oz each
- 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
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.
See our step-by-step instructions on how to cook strip steak, how to cook filet mignon and how to cook bone-in ribeye steak including cooking times and expert tips that will have you cooking like a pro!
Nutrition
4 USDA Prime Filet Mignon, 8 oz each
| 1/2 Steak (112g) | Amount | Percent |
|---|---|---|
| Calories: | 310 | |
| Total Fat: | 25g | 38% |
| Saturated Fat: | 10g | 50% |
| Trans Fat: | ||
| Cholesterol: | 80mg | 27% |
| Sodium: | 55mg | 2% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 21g | |
| Vitamin D: | ||
| Calcium: | 0% | |
| Potassium: | ||
| Iron: | 15% |
4 USDA Prime Frenched Bone-in Ribeye, 18 oz each
| 1/2 Steak | Amount | Percent |
|---|---|---|
| Calories: | 670 | |
| Total Fat: | 54g | 83% |
| Saturated Fat: | 22g | 110% |
| Trans Fat: | ||
| Cholesterol: | 165mg | 55% |
| Sodium: | 135mg | 6% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 43g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 25% |
4 USDA Prime Kansas City Strips, 16 oz each
| 1/2 steak (224g) | Amount | Percent |
|---|---|---|
| Calories: | 640 | |
| Total Fat: | 50g | 77% |
| Saturated Fat: | 21g | 105% |
| Trans Fat: | ||
| Cholesterol: | 155mg | 52% |
| Sodium: | 120mg | 5% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 43g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 20% |
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