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Details
Butter-tender Super Trimmed™ Filet Mignon, cut from the center of aged Tenderloin, combined with the hearty beef flavor of Kansas City Strip Steaks - for a steak-lover's match made in heaven.
- #9534 - Sampler: 2 (5 oz) Filet Mignon and 2 (10 oz) Kansas City Strip Steaks
- #9824 - Gift: 4 (6 oz) Filet Mignon and 4 (10 oz) Kansas City Strip Steaks
- #3009 - Deluxe: 4 (10 oz) Filet Mignon and 4 (16 oz) Kansas City Strip Steaks
- #3010 - Plus: 6 (6 oz) Filet Mignon and 6 (10 oz) Kansas City Strip Steaks
- #9000 - Supreme: 16 (6 oz) Filet Mignon and 16 (10 oz) Kansas City Strip Steaks
- 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.
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 and how to cook filet mignon, including cooking times and expert tips that will have you cooking like a pro!
Nutrition
1 steak (140g) | Amount | Percent |
---|---|---|
Calories: | 400 | |
Total Fat: | 33g | 50% |
Saturated Fat: | 14g | 69% |
Trans Fat: | ||
Cholesterol: | 100mg | 33% |
Sodium: | 70mg | 3% |
Carbs: | 0g | 0% |
Dietary Fiber: | 0g | 0% |
Added Sugars: | ||
Total Sugars: | 0g | |
Protein: | 25g | |
Vitamin D: | ||
Calcium: | 0% | |
Potassium: | ||
Iron: | 20% |
1/2 Steak (140g) | Amount | Percent |
---|---|---|
Calories: | 315 | |
Total Fat: | 22g | 34% |
Saturated Fat: | 9g | 45% |
Trans Fat: | ||
Cholesterol: | 90mg | 30% |
Sodium: | 75mg | 3% |
Carbs: | 0g | 0% |
Dietary Fiber: | 0g | 0% |
Added Sugars: | ||
Total Sugars: | 0g | |
Protein: | 28g | |
Vitamin D: | ||
Calcium: | 2% | |
Potassium: | ||
Iron: | 15% |
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.
Ingredients
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