Details
Cut from the center of the flavorful strip loin, our Signature Cut Strip Steak is exceptionally tender and marbled to perfection. Also known as a baseball cut strip, this extra thick cut Kansas City Strip delivers bold, meaty flavor in every bite. Our 8 oz portions are perfect to pair with our famous Twice Baked Potatoes for a meal sure to please.
- Pairs perfectly with Twice Baked Potatoes
- Steakhouse quality delivered direct to your door
- Steaks aged up to 28 days to enhance flavor and tenderness
- Signature Cut Strip Steak individually vacuum sealed
- 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 Signature Cut Strip Steak, including cooking times and expert tips that will have you cooking like a pro!
Nutrition
{{n.serving_size}} | Amount | Percent |
---|---|---|
Calories: | {{n.calories_amount}} | {{n.calories_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}} |
Added Sugars: | {{n.added_sugars_amount}} | {{n.added_sugars_percent}} |
Total Sugars: | {{n.sugars_amount}} | {{n.sugars_percent}} |
Protein: | {{n.protein_amount}} | {{n.protein_percent}} |
Vitamin D: | {{n.vitamin_d_amount}} | {{n.vitamin_d_percent}} |
Calcium: | {{n.calcium_amount}} | {{n.calcium_percent}} |
Potassium: | {{n.potassium_amount}} | {{n.potassium_percent}} |
Iron: | {{n.iron_amount}} | {{n.iron_percent}} |