Details
There's nothing ordinary about the Flavorful Favorites. With hearty, flavorful Top Sirloin, burgers so juicy they've been elevated to Steakburgers, and an irresistibly sweet finish where rich chocolate meets gooey cookie goodness, it's more than a meal. It's a savory celebration topped with a delectable dessert.
- 4 Top Sirloin Steaks, 5 oz each
- 4 Classic Steakburgers, 4.5 oz each
- 4 Brookies, 3 oz each
- Great for summer grilling, holidays, or any occasion
- Steaks are individually vacuum-sealed
- Steakburgers are packaged two to a package
- 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 Top Sirloin 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.
See our step-by-step instructions on how to cook sirloin steak, including cooking times and expert tips that will have you cooking like a pro!
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 Brookies
Keep frozen (0°F) until ready to use. Refrigerate at 40°F for up to 7 days after thaw.Nutrition
| 1 Sirloin Steak (142g) | Amount | Percent |
|---|---|---|
| Calories: | 300 | |
| Total Fat: | 20g | 31% |
| Saturated Fat: | 8g | 40% |
| Trans Fat: | ||
| Cholesterol: | 75mg | 25% |
| Sodium: | 70mg | 3% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 28g | |
| Vitamin D: | ||
| Calcium: | 4% | |
| Potassium: | ||
| Iron: | 10% |
| 1 burger (128g) | Amount | Percent |
|---|---|---|
| Calories: | 310 | |
| Total Fat: | 24g | 37% |
| Saturated Fat: | 9g | 45% |
| Trans Fat: | ||
| 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% |
| 1/2 Brookie (43g) | Amount | Percent |
|---|---|---|
| Calories: | 170 | |
| Total Fat: | 7g | 9% |
| Saturated Fat: | 3.5g | 18% |
| Trans Fat: | 0g | |
| Cholesterol: | 35mg | 12% |
| Sodium: | 85mg | 4% |
| Carbs: | 24g | 9% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | 15g | 30% |
| Total Sugars: | 15g | |
| Protein: | 2g | |
| Vitamin D: | ||
| Calcium: | 9mg | 0% |
| Potassium: | 11mg | 0% |
| Iron: | 1mg | 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.
Sugar, Wheat Flour, Eggs, Butter (Cream, Natural Flavors), Semisweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla), Soybean Oil, Cocoa (Alkalized), Water, Brown Sugar, Medium Invert Syrup, Natural Vanilla Flavor, Salt, Wheat Flour Enzymes, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Mono Calcium Phosphate), Baking Soda.
Contains: Milk, Egg, Soy, and Wheat.
Manufactured On Equipment That Processes Peanuts And Tree Nuts.
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