Cooking Instructions

Flat Iron Steaks Cooking Instructions: Thaw in the refrigerator for at least 24 hours. Remove your steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Grill (Charcoal/Gas) 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 Preheat a heavy non-stick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear. Place your steaks in the hot skillet (but be careful not to overcrowd). Note: To protect flavor, do not add oil or water and do not cover. Cook to desired doneness. Turn about 1 minute prior to the halfway point. Broil Set your oven to “broil” and preheat for 10 minutes. Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, turning once.
Kansas City Strip Steaks Cooking Instructions: Thaw in the refrigerator for at least 24 hours. Remove your steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Grill Master (Charcoal/Gas) 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. 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. Place steaks on rack in broiler pan and position the broiler pan so that the surface of the beef is 3–4 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.
USDA Prime Top Sirloin Steaks Cooking Instructions: Thaw in the refrigerator for at least 24 hours. Remove your steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Grill Master (Charcoal/Gas) To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear for 1 minute on each side. 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 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 Preheat a heavy nonstick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear. Place your steaks in the hot skillet (but be careful not to overcrowd). Note: To protect flavor, do not add oil or water and do not cover. Cook to desired doneness. Turn about 1 minute prior to the halfway point. Broil Set your oven to “broil” and preheat for 10 minutes. Place steaks on the rack of a broiler pan and position the broiler pan in the oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, turning once.
Prime Rib Roast Cooking Instructions: Thaw Prime Rib Roast in refrigerator for at least 48 hours 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 your Prime Rib the way you’d like it to taste. Add some of our Kansas City Steak Original Steak Seasoning to enhance your Prime Ribs' savory flavor. Preheat your oven to 375°F. Place the roast fat-side up on a rack in a roasting pan. Do not add water or cover the roast. Cook until meat thermometer inserted into the center of the roast registers an internal temperature of 125°F (approximately 1½–2 hours) for medium-rare or 135°F (approximately 2–2½ hours) for medium. Cover roast with aluminum foil tent and allow to stand 15–20 minutes. Remove netting and trim excess fat before carving. 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.
Ribeye Cap Steaks Cooking Instructions: Thaw in the refrigerator for at least 24–48 hours. Remove your steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Grill Master (Charcoal/Gas) 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 Preheat a heavy nonstick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear. 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 your oven to “broil” and preheat for 10 minutes. 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.
Super Trimmed™ Filet Mignon Steaks Cooking Instructions: Thaw in the refrigerator for at least 24 hours. Remove your steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning. Grill (Charcoal/Gas) 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 your grill 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 Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared Filet Mignon. Place steaks in the hot skillet (do not overcrowd). Do not add oil or water and do not cover. Cook to desired doneness, turning 1 minute prior to the halfway point. Broil Set your oven to “broil” and preheat for 10 minutes. Place your steaks on the rack of a broiler pan and position the broiler pan in oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, turning once.
Cheddar & Bacon 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 4–4½ minutes for 8 oz potatoes, or 3½–4 minutes for 5 oz potatoes. Conventional Oven Remove wrapper, bake at 350°F for 45–50 minutes for 8 oz potatoes, or 35–40 minutes for 5 oz potatoes. Cook until tops are golden brown.
Chocolate Truffle Lava Cakes Cooking Instructions: Serve warmed. Defrost in refrigerator overnight or for 2 hours at room temperature before heating. Microwave Plate and heat thawed product in microwave for approximately 30 seconds on high power. Conventional Oven Heat for approximately 10 minutes at 350°F. Oven times may vary. Refrigerate leftovers up to 5 days.
Kansas City Steak Seasoning Cooking Instructions: Sprinkle on the seasoning before or after cooking to taste.
Roasted Garlic Finishing Butter Cooking Instructions: Butters can be used either frozen or thawed. Once thawed the butters are fresh for up to 3 months in the refrigerator. They can be refrozen. Depending on the cut of meat, butter portions will vary. One ounce is usually generous. Apply to the steaks or seafood hot off the grill or out of the oven.