Details
Let freedom grill! In honor of Memorial Day, we've put together an all-American collection of mouthwatering steaks, rich steakburgers, loaded twice baked potatoes and jumbo all-beef hot dogs. It's the perfect holiday salute.
- 2 Super Trimmed™ Filet Mignon, 6 oz each
- 2 Boneless Ribeyes, 10 oz each
- 8 Classic Steakburgers, 4.5 oz each
- 16 All-beef Jumbo Hot Dogs, 3.2 oz each
- 6 Cheddar and Bacon Twice Baked Potatoes, 5 oz each
- Steaks aged up to 28 days to enhance flavor and tenderness
- Individually vacuum sealed 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
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 filet mignon and how to cook ribeye steak including cooking times and expert tips that will have you cooking like a pro!
Preparing 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.
Serving: Serve on a bun or without. Top with relish, ketchup, mustard, even sauerkraut. It's all good!
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 Twice Baked Potatoes
Cooking Instructions - For food safety, cook to an internal temperature of 165°F.
From Frozen:
Microwave - Remove wrapper, microwave on high for 3 1/2 - 4 minutes for 5 oz potatoes.
Conventional Oven - Remove wrapper, bake at 350°F for 35-40 minutes for 5 oz potatoes. Cook until tops are golden brown.
Nutrition
| 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% |
| 1/2 Steak (140g) | Amount | Percent |
|---|---|---|
| Calories: | 350 | |
| Total Fat: | 28g | 43% |
| Saturated Fat: | 12g | 60% |
| Trans Fat: | ||
| Cholesterol: | 95mg | 32% |
| Sodium: | 70mg | 3% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 26g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
| 1 Link(91g) | Amount | Percent |
|---|---|---|
| Calories: | 270 | |
| Total Fat: | 22g | 34% |
| Saturated Fat: | 10g | 50% |
| Trans Fat: | 1g | |
| Cholesterol: | 40mg | 13% |
| Sodium: | 520mg | 22% |
| Carbs: | 4g | 1% |
| Dietary Fiber: | ||
| Added Sugars: | ||
| Total Sugars: | 1g | |
| Protein: | 12g | |
| Vitamin D: | ||
| Calcium: | ||
| Potassium: | ||
| Iron: | 8% |
| 4.5oz | Amount | Percent |
|---|---|---|
| Calories: | 310 | |
| Total Fat: | 24g | 37% |
| Saturated Fat: | 9g | 45% |
| Trans Fat: | 1.5g | |
| Cholesterol: | 90mg | 30% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 22g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
| 1 Potato (5oz) | Amount | Percent |
|---|---|---|
| Calories: | 210 | |
| Total Fat: | 10g | 13% |
| Saturated Fat: | 6g | 30% |
| Trans Fat: | 0g | |
| Cholesterol: | 30mg | 10% |
| Sodium: | 400mg | 17% |
| Carbs: | 24g | 9% |
| Dietary Fiber: | 2g | 7% |
| Added Sugars: | 0g | 0% |
| Total Sugars: | 2g | |
| Protein: | 6g | |
| Vitamin D: | 0mcg | 0% |
| Calcium: | 90mg | 6% |
| Potassium: | 617mg | 15% |
| Iron: | 1mg | 6% |
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.
Baked Potato, Sour Cream (Grade A Cultured Cream), Cheddar Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes, Contains less than 2% Annatto), Water, Butter (Cream, Salt), Fully Cooked Bacon (Pork cured with Water, Salt, Brown Sugar, Sodium Phosphate, Sodium Erythorbate, Sugar, Spice Extractives, Sodium Nitrite), Salt, Xanthan Gum, Onion Powder, Chives, White Pepper.
Contains: Milk
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