The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help!
The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize.
Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature.
Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks.
The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer.
Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving.
For prefect steaks check internal temperature with an instant read thermometer;
Medium - Rare: Internal temperature of 130 degrees F.
Shop online at houseofmeats.com. Order online, pay online, pick up curbside.
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Ingredients
Directions
Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature.
Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks.
The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer.
Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving.
For prefect steaks check internal temperature with an instant read thermometer;
Medium - Rare: Internal temperature of 130 degrees F.
Shop online at houseofmeats.com. Order online, pay online, pick up curbside.
We load, you go!