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House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak

Prep Time:

30 minutes

Cook Time:

Depending on Degree of Doneness





About the Recipe

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.



Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!


Step 1:

Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature.


Step 2:

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.


Step 3:

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.


Step 4:

Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving.


For Perfect Steaks:

For prefect steaks check internal temperature with an instant read thermometer:

Medium - Rare: Internal temperature of 130 degrees F.

Medium: Internal temperature of 140 degrees F.

Medium - Well: Internal temperature of 150 degrees F.

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