The Kansas city strip steak is actually a sirloin steak with bone, which gives the steak a very rich taste.
We also cut this steak 2 fingers thick and is therefore suitable for the reverse sear method. This means that you first cook the meat indirectly to a few degrees below the desired core temperature and then provide the outside with a beautiful color and ‘grill marks’ directly over hot coals.
Delivered per kilo, price per kilo
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