Planning on making the ultimate Father’s Day dinner for your father this year? With the help of some mouth-watering Kansas City Steaks, and a few simple sides this is certainly a meal fit for a king. Bacon wrapped filets, sautéed asparagus, rosemary potatoes and pesto and tomato garlic bread make up this ultimate Father’s Day dinner. Stumped on what to get your dad for a gift this year? Let’s be honest… he doesn’t want another tie, or anything similar. May I suggest buying “The Big Daddy” from Kansas City Steaks? It’s their most popular steak selections, all in one combo pack. It will be the gift dad talks about all year long.
My dad Mike, is definitely what you would call a super dad. When he isn’t busy saving lives in the emergency room at the hospital, he can be found around town riding his road bike, playing tennis or out surfing waves on his windsurfer. Not only that, he’s always been the ultimate homework helper… especially when it came to anything math or science related.
Show your dad how much you love him this Father’s Day with “The Big Daddy“. The gift box includes:
- 4 (14oz) T-Bones
- 4 (8oz) Super-Trimmed™ Filet Mignon Wrapped with Hickory Bacon
- 4 (10oz) Kansas City Strip Steaks
The steaks are wet aged up to 28 days to enhance flavor and tenderness and are individually vacuum sealed. They are their best-selling steaks – hand-selected and trimmed for exquisite marbling and flavor. This is steak at its best offered at a super savings.
Preparing T-Bone Steaks
Direct heat grilling or broiling is best for the T-Bone. You can pan cook it if the cut is less than 1 ¼” thick.
Whenever barbecuing, use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.
Internal temperature for rare is 120° – 130°, medium rare is 130° – 140° and for medium is 140° – 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm but still springy, whereas well done is quite firm.
Preparing Filet Mignon
This cut is so tender that it should never be cooked beyond medium-rare. The longer you cook it, the less tender and drier it becomes.
Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling.
Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is overdone.
Filets are a thick steak, so grill the sides as well as the top and bottom.
Preparing Kansas City Strips
- Coat your grill with non-stick kitchen spray before you begin to keep your Kansas City Strip Steaks from sticking to the grill. Preheat your grill before placing your steaks on.
- You should only turn your Kansas City Strip Steaks once on the grill. Turning more often will cause the steaks to dry out.
- Internal temperature for rare is 120° – 130°, medium rare is 130° – 140° and for medium is 140° – 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.Grilling Instructions for 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.