Grill School: The Bone-In Kansas City Strip Steak

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The Kansas City Strip is a rare specialty cut that is one of Mr. Steak’s favorites! It’s basically a NY Strip Steak with the bone in.

Note: If this steak continued on the other side of the bone it would include the filet mignon and be called a Porterhouse steak.

This is the steak for the connoisseur who loves the texture and flavor of a NY Strip, but wants the added richness that you get from the bone, and doesn’t want the size of a full Porterhouse steak.

Learn more about the techniques of steak masters by reading Mr. Steak’s blog. You’ll learn about our meats, and how to pick a custom meat box perfect for your perfect steak dinner.

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

Mr. Steak Shipping Policy

We ship 2-day ground and 2-day express depending on your location.

Orders ship every Monday, Tuesday, and Wednesday for Wednesday, Thursday, and Friday delivery.

In order to receive your meats the same week please place your order by Tuesday at midnight.

Orders placed Wednesday through Sunday will ship the following Monday.

Read our full shipping policy

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