Details
We've curated three hard-to-find specialty cuts into one dazzling combination. Two Super Trimmed™ Filet Mignon, two Signature Cut Kansas City Strips and two Center-Cut Ribeyes come together to create a memorable and delectable experience. Try it yourself or send as a gift to someone special.
- 2 Super Trimmed™ Filet Mignon, 6 oz each
- 2 Signature Cut Kansas City Strips, 8 oz each
- 2 Center-Cut Ribeyes, 10 oz each
- Steaks are 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 Kansas City Strips, how to cook Center-Cut Ribeyes and how to cook Filet Mignon including cooking times and expert tips that will have you cooking like a pro!
Nutrition
2 Super Trimmed™ Filet Mignon, 6 oz each
| 1 Steak (168g) | Amount | Percent |
|---|---|---|
| Calories: | 480 | |
| Total Fat: | 39g | 60% |
| Saturated Fat: | 17g | 85% |
| Trans Fat: | 0g | |
| Cholesterol: | 120mg | 40% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | 0% |
| Protein: | 30g | |
| Vitamin D: | ||
| Calcium: | 0% | |
| Potassium: | ||
| Iron: | 20% |
2 Center-Cut Ribeye Steaks, 10 oz each
| 1/2 steak (140g) | Amount | Percent |
|---|---|---|
| Calories: | 340 | |
| Total Fat: | 26g | 40% |
| Saturated Fat: | 11g | 55% |
| Trans Fat: | 0g | |
| Cholesterol: | 90mg | 30% |
| Sodium: | 70mg | 3% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 26g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
2 Signature Cut Strip Steaks, 8 oz each
| 1 Steak (224g) | Amount | Percent |
|---|---|---|
| Calories: | 410 | |
| Total Fat: | 22g | 34% |
| Saturated Fat: | 9g | 45% |
| Trans Fat: | 0g | |
| Cholesterol: | 160mg | 53% |
| Sodium: | 125mg | 5% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 48g | |
| Vitamin D: | ||
| Calcium: | 4% | |
| Potassium: | ||
| Iron: | 20% |
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