Details
Turn your family meal into an unforgettable Holiday Extravaganza! With our butter-tender Filet Mignon, hearty Top Sirloin steak, juicy Boneless Chicken Breasts and so much more, this sizzling steak pack is sure to please.
- 2 Super Trimmed™ Filet Mignon, 6 oz each
- 2 Top Sirloin, 6 oz each
- 12 Filet Mignon Medallions, 2 oz each
- 4 Boneless Chicken Breasts, 7 oz each
- 8 All-Beef Jumbo Hot Dogs, 3.2 oz each
- 1 Bottle Original Steak Seasoning, 6.5 oz
- Makes for an easy dinner with no guesswork, or a great gift for Christmas, Easter, Father's Day or any special occasion
- Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order.
- Steaks cut by weight - actual thickness may vary
Cooking
Preparing Steaks
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 sirloin steak and how to cook filet mignon, 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.
Preparing All-Beef Jumbo 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.
Preparing Filet Mignon Medallions
Cut from aged Tenderloin, these petite 2-oz. Filet Mignon Medallions have all the melt-in-your-mouth tenderness as our traditional Filets. Fitting for a lighter meal, they are also perfect for kabobs, stir-fries, steak salad or even a treat at breakfast.
See our step-by-step instructions on how to cook tips + medallions, including cooking times and expert tips that will have you cooking like a pro!
Nutrition
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