Filet Mignon Filet Mignon
Beef Rib Eye Steak Beef Rib Eye Steak

Kansas City Beef Strip Steaks

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In stock
Grouped product items
Item #ContainsDelivered
J1184 Four 8 oz. Beef Strip Steaks
$99.00
J1188 Eight 8 oz. Beef Strip Steaks
$156.00
J11812 Twelve 8 oz. Beef Strip Steaks
$215.00

At Burgers' Smokehouse, we stand behind our products and only offer the best quality including our premium beef offerings. Our Kansas City Strip Steak (a.k.a. New York Strip) is one of the most preferred cuts offered.

Our premium strip loin beef steaks are USDA Choice, hand-cut and aged 28 days before they are flash-frozen to lock in their natural juices and flavor. They are packaged in individual vacuum-sealed bags, expertly packed before being shipped to their destination.

Whether cooked on the grill or in the oven, this steak is sure to guarantee an exceptional eating experience.

Complimentary steak seasoning is included with each order of steaks.


How To Thaw A Beef Steak


PLEASE DON’T:

  • DO NOT use a microwave or soak your Smokehouse Tender steaks in water to hasten thawing.  Doing so will impair the rich flavor and affect the tenderness that makes these premium meats so special.

PLEASE DO:

  • DO thaw your Smokehouse tender steaks ONLY in the refrigerator.  It will take about 18 to 24 hours.  We know it’s hard to wait to enjoy your delicious steaks, but refrigerator thawing actually enhances the flavor by preserving the natural tenderness of the meat.
  • The slow-thawing process brings the steaks back to their reddish-brown color.  As you will notice, the color will be darker than the red meat you are accustomed to seeing in your supermarket. 
  • This color change is the natural result of the careful aging process – Experts look for the rich, reddish-brown color to identify a truly fine cut of meat.

Steak Tips


  • Cooking time will vary with product, weather, and different equipment used.
  • A covered grill will cook faster than an open grill. Products may also be prepared by broiling.
  • Grill or Broil steaks to an internal temperature of 145 degrees F (as indicated by a meat thermometer) and hold at this temp for 3 minutes.
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