A show-stopping assortment of Kansas City's finest delivered to their door each and every month. Introduce the steak lover on your list to the very best steaks in the country. Sending as a gift? We'll send a letter describing what the recipient will receive each month.

3 Month Kansas City Favorites Club

We've made it easier to order! You pick who it's shipped to and then click Add to Cart to pick from the list of our delicious products! You pick the month to begin sending your gift. Any month works. It's up to you!

Plan Benefits

• The shipping costs are included!
• A letter is sent to your recipient letting them know what they should expect each month
• One item shipped per month
• Free Kansas City Steak Experience Guide included with each order. Get expert cooking directions (including steak grilling times), tips, steak recipes and more
• Steaks cut by weight — actual thickness may vary

Here are the products included in our Kansas City Favorites Club:

• January - 4 Boneless Ribeyes, 12 oz each
• February - 4 Super Trimmed™ Filet Mignon, 6 oz each
• March - Bone-in Hickory Smoked Ham with Honey Glaze, 7.25-8.5 lb
• April - 4 Kansas City Strips, 12 oz each
• May - 4 Super Trimmed™ Filet Mignon with Bacon, 6 oz each
• June - 4 Porterhouse Steaks, 18 oz each
• July - 12 Classic Steakburgers, 8 oz each
• August - 3 Slabs Baby Back Ribs with Sauce
• September - 8 Top Sirloin, 6 oz each
• October - Fully Cooked Herb Roasted Whole Turkey, 10-12 lb
• November - 4 Super Trimmed™ Filet Mignon, 6 oz each
• December - Prime Rib Roast, 4.5-5 lb

Please note: No substitutions or changes can be made to the product listings or the order in which the items are shipped. Overnight shipping is not available for Monthly Steak Clubs. Orders sent to Alaska and Hawaii will be charged an additional $40 per shipment.

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.

See our step-by-step instructions on how to cook strip steak, how to cook filet mignon, how to cook ribeye steak, how to cook porterhouse steak and how to cook top 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 Baby Back Ribs

Thaw in refrigerator for 1 day or overnight.

Oven - Preheat oven to 325°F. For ribs with no sauce, remove from packaging, place on baking sheet and cover with aluminum foil. Cook until warm, about 1 hour. For ribs with sauce, follow directions above, but brush ribs with sauce prior to heating.

Preparing Prime Rib Roast

Thaw prime rib roast in refrigerator for at least 3 days before preparing. Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.

Season well and place fat side up on rack, in a shallow roasting pan. Leave netting on while cooking. Do not add water or cover.

Roast in a 375°F oven until meat thermometer inserted into the center of the roast registers an internal temperature of 125°F (approximately 1 ½ to 2 hours) for medium-rare for a 5-pound prime rib roast or 135°F (approximately 2 to 2 ½ hours) for medium.

Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.

Our roasts are available in various sizes. Adjust cooking times when appropriate. We suggest using a meat thermometer to ensure proper doneness. See our step-by-step instructions on how to cook a prime rib roast, including cooking times and expert tips that will have you cooking like a pro!

Preparing Hickory Smoked Bone-in Ham

This Hickory Smoked Spiral Sliced Ham is fully cooked and can be served at room temperature or warm.

Thaw up to 3 days in refrigerator. Will keep in refrigerator 14 days (in the original wrapping) or in the freezer 9 months.

To heat, remove all packaging materials including the clear plastic button on bone. Wrap ham in aluminum foil and place flat side down in pan. Heat in preheated 350°F oven for 60-75 minutes or until 140°F. Let rest 15 minutes before serving.

To glaze ham: Remove the ham from the oven; increase oven to 425°F. Prepare glaze according to packet directions. Brush glaze over ham. Return to oven for 10 minutes.

Preparing Herb Roasted Turkey

This Herb Roasted Whole Turkey is fully cooked and can be served at room temperature or warm.

Thaw up to 3 days in refrigerator. Will keep in refrigerator 14 days (in the original wrapping) or in the freezer 9 months.

To heat, remove plastic wrapping and rewrap thawed turkey in aluminum foil.

Heat in preheated 350°F oven for 1 ¼ to 1 ¾ hours or until 140°F. Let rest 15 minutes before serving. Notes: Turkey will be slightly pink due to slow roasting process. Do not stuff turkey, by the time the stuffing was done the turkey would be overcooked and dry. Cook stuffing separately.

See our carving instructions for tips on how to carve a turkey.