Details
The premier steak experience comes directly from Kansas City. Four Super Trimmed™ Filet Mignon, four Boneless Ribeyes, four Kansas City Strips and four T-Bone steaks...that's 16 steaks for one great price! Serve a variety at your next special occasion and let everyone sample different steaks. The KC Steak Experience™ brings the steakhouse to your house!
- 4 Super Trimmed™ Filet Mignon, 6 oz each
- 4 Boneless Ribeyes, 10 oz each
- 4 Kansas City Strip Steaks, 10 oz each
- 4 T-Bone Steaks, 16 oz each
- Steaks are individually vacuum-packed
- Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order.
- 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.
| 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 strip steak, how to cook filet mignon, how to cook ribeye steak and how to cook t-bone steak including cooking times and expert tips that will have you cooking like a pro!
Nutrition
| 1 steak (168g) | Amount | Percent |
|---|---|---|
| Calories: | 480 | |
| Total Fat: | 39g | 60% |
| Saturated Fat: | 17g | 85% |
| Trans Fat: | ||
| Cholesterol: | 120mg | 40% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 30g | |
| Vitamin D: | ||
| Calcium: | 0% | |
| Potassium: | ||
| Iron: | 20% |
| 1/2 Steak (140g) | Amount | Percent |
|---|---|---|
| Calories: | 350 | |
| Total Fat: | 28g | 43% |
| Saturated Fat: | 12g | 60% |
| Trans Fat: | ||
| Cholesterol: | 95mg | 32% |
| Sodium: | 70mg | 3% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 26g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
| 1/2 steak (140g) | Amount | Percent |
|---|---|---|
| Calories: | 315 | |
| Total Fat: | 22g | 34% |
| Saturated Fat: | 9g | 45% |
| Trans Fat: | ||
| Cholesterol: | 95mg | 32% |
| Sodium: | 75mg | 3% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 28g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
| 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% |
Ingredients
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.
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
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