Cooking Instructions

Boneless Chicken Breasts

Cooking Instructions:

Thaw in refrigerator overnight.

Boneless chicken breasts are always an item to have on hand for a quick meal. Chicken breasts can dry out easily, so they're best cooked quickly over high heat. Bake, grill or skillet prepare until internal temperature reaches 165°F.

Wild-Caught Sockeye Salmon

Cooking Instructions:

Thawed - Thaw in refrigerator overnight. When ready to prepare, preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with non-stick oil. Bake for 15-22 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Frozen - Preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with nonstick oil. Bake for 30-35 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Signature Blend All Purpose Seasoning

Cooking Instructions:

Sprinkle on the seasoning before or after cooking to taste.

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.

Center-Cut Ribeye Steaks

Cooking Instructions:

Grill (Charcoal/Gas)

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.

Kansas City Strip Steaks

Cooking Instructions:

Grill (Charcoal/Gas)

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.

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:

Grill (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.

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.

Porterhouse 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.

Ribeye Cap Steaks

Cooking Instructions:

Grill (Charcoal/Gas)

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

Broil

Super Trimmed™ Filet Mignon Steaks

Cooking Instructions:

Grill (Charcoal/Gas)

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.

1932 Blend Steak Seasoning

Cooking Instructions:

Sprinkle on the seasoning before or after cooking to taste.

American Style Kobe Kansas City Strip Steaks

Cooking Instructions:

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.

Kansas City Steak Seasoning

Cooking Instructions:

Sprinkle on the seasoning before or after cooking to taste.

Boneless Carver Ham

Cooking Instructions:

This Applewood Smoked Boneless Carver Ham is fully cooked and can be served at room temperature or warm.

Thaw in refrigerator for 1–2 days.

Remove all packaging from ham. Wrap thawed ham in aluminum foil completely, and place on baking sheet.

Preheat your oven to 350°F. Place the ham in the oven and allow it to heat for 40–60 minutes (approx. 10 minutes/ lb.). Take ham from oven, tent the foil and let rest 15 minutes.

Glaze, if desired: 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.

White Cheddar Bratwursts

Cooking Instructions:

Grilling

Place bratwursts on grill at a low to medium heat, turning frequently. Cook until heated through, approximately 7-10 minutes.

Pan Frying

Spray pan with nonstick cooking spray and add bratwursts. Cook over medium heat until desired brownness is achieved, turning frequently. Reduce heat to low and carefully add ¼ cup of water. Cover and let steam for approximately 5-7 minutes until heated through.

Microwave

Place bratwurst in a microwave safe dish. Add ½ inch of water and cover. Microwave 2 brats for approximately 3 minutes. For each additional bratwurst, add 1 minute of cook time. Remove from microwave, pour off water and let stand for 1 minute before serving. Cooking times vary by microwave.

Classic Steakburgers

Cooking Instructions:

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-sealed package with wax paper separating each patty. Be sure to remove the wax paper before cooking.

We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your beef from the refrigerator approximately 30–40 minutes before cooking to allow the burgers to come to room temperature. Lastly, season your burger as desired. For seasonings, we recommend Kansas City Steak Original Steak Seasoning.

Due to food safety concerns, the USDA recommends that all ground beef products be cooked to 160°F. The instructions below meet this recommendation and are for well-done burgers.

Grill (Charcoal/Gas Grill)

To cook Steakburgers on a charcoal grill, create a high heat zone directly over glowing, ash-covered coals and an indirect heat zone off to the side of the coals. Place burgers over the hottest part of the grill, and sear both sides for 1 minute. Move burgers to indirect heat and continue to grill for 8–10 minutes for ½ thick burger, and 11–13 minutes for a ¾ thick burger, or until the internal temperature reaches 160°F, checking to ensure patties are not burning.
To cook Steakburgers on a gas grill, preheat the grill to a high heat zone and an indirect or low heat zone. The best way to grill burgers on a gas grill place is by placing them over the hottest part of the grill and searing both sides for 1 minute. Move burgers to indirect heat and continue to grill for 8–10 minutes for ½ thick burger, and 11–13 minutes for a ¾ thick burger.
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 for 5 minutes. Place Steakburgers on grilling machine and close lid. Cook for approximately 6 minutes, or until internal temperature reaches 160°F.

Broil

Set your oven for broil and preheat for 10 minutes.
Place burgers on the rack of a broiler pan and position the pan in the oven so that the surface of the beef is 3–4 inches from the heat. To enjoy the perfect well-done burgers, broil for approximately 8–11 minutes for ½ thick burger, and 11– 3 minutes for a ¾ thick burger 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.

Pan Frying

Heat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. Cooking burgers on the stove in a hot pan is the secret to achieving the best sear.

Tomahawk Ribeye

Cooking Instructions:

Thaw in refrigerator for at least 24-48 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. Wrap the bone in aluminum foil to keep the bone from turning black.
To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness (see cooking time chart below). 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 and Oven finish

Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
Sear each side 3 minutes, place on rack in 425 degree oven for 12-14 minutes until desired doneness.

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 4 to 6 inches from the heat. Broil to desired doneness, turning once at halfway point.

Grey Poupon Finishing Butter

Cooking Instructions:

Butters can be used either frozen or thawed. Once thawed the butter is 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.

Roasted Garlic Finishing Butter

Cooking Instructions:

Butters can be used either frozen or thawed. Once thawed the butter is 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.