7 Best Steaks to Ships of 2026

This hand-trimmed top sirloin from Kansas City Steak Company delivers a surprisingly elevated experience for budget-conscious steak lovers. Each 5 oz cut is precision-trimmed by skilled butchers, eliminating gristle and excess fat, resulting in a clean, restaurant-worthy sear every time. The 28-day aging process works wonders here—unlocking rich, beefy depth without the sky-high price tag, making it ideal for weeknight dinners where you still want to feel like you’re treating yourself.

In real-world cooking, these steaks respond beautifully to high-heat grilling or cast-iron searing, developing a crisp crust while retaining a tender, rosy interior. Their smaller size (5 oz) makes portion control effortless—perfect for lighter appetites or pairing with bold sides. While they don’t have the melt-in-your-mouth butteriness of filet or the intense marbling of ribeye, they offer consistent texture across all eight steaks. That said, due to their leanness, overcooking even by a minute can lead to toughness—precision timing is key.

Compared to the flashier (and far pricier) Japanese A5 Wagyu in this lineup, this sirloin is the practical powerhouse—delivering maximum value without sacrificing dignity on the plate. It’s the go-to for families, regular home cooks, or anyone who wants reliable, high-quality beef without overspending. For the price-conscious gourmand, this pack outperforms most grocery store alternatives and even rivals mid-tier restaurant cuts—offering accessible luxury with zero pretense.

Luxury isn’t just implied with the American-Style Kobe Filet Mignon—it’s marbled right into every bite. These 8 oz steaks boast exquisite intramuscular fat distribution, giving them a buttery tenderness that rivals high-end steakhouse offerings. Sourced from Wagyu-cross cattle and aged up to 28 days, they deliver a flavor-forward twist on the traditionally mild filet, transforming it from subtle to sumptuous. For those who want the elegant texture of filet with actual beefy character, this is a revelation.

We tested these on a reverse-sear setup: slow oven finish followed by a scorching pan sear. The marbling rendered down into a silky, juicy interior, while the exterior developed a delicate golden crust—no heavy smoke, just pure umami richness. Each steak is vacuum-sealed and arrives in pristine condition, ready to thaw and cook. While they’re forgiving due to their fat content, they’re best served medium-rare; pushing beyond medium dulls their magic. At just four steaks per pack, this is not a meal for crowds, but rather a splurge for intimate, high-impact dining.

Next to the Super Trimmed Filet Mignon (B07ZXLBZBV), this version brings more flavor complexity, though it lacks the full Wagyu extravagance of the Japanese A5. It hits a sweet spot between traditional USDA cuts and elite marbling—ideal for celebratory dinners where you want to impress without venturing into six-figure per-pound territory. It’s the affordable indulgence that still feels like a triumph on the plate, outshining standard filets in both depth and mouthfeel.

The Super Trimmed Tenderloin Medallions redefine value—not through size, but through sheer versatility and consistency. These 16 petite 2 oz filets are perfectly uniform, melt-in-your-mouth tender, and ideal for everything from elegant appetizers to family-style stir-fries. Each medallion is cut from the center of the tenderloin and aged up to 28 days, ensuring a soft, buttery texture that even finicky eaters can’t resist. For hosts, caterers, or meal-preppers, this pack is a game-changer in portion-controlled luxury.

In testing, these medallions shined in quick-sear applications: a hot pan, 90 seconds per side, and they’re done. Their small size means they cook fast and evenly—no guesswork, no dry centers. We used them in stroganoff, on skewers, and even sliced over salads, where their delicate texture added richness without heaviness. While they lack the bold flavor of ribeye or strip, they’re not meant to dominate the plate—they’re the supporting star that elevates any dish. Just don’t expect a hearty main course from a single medallion; stacking or pairing is necessary for full meals.

Compared to the 8 oz Super Trimmed Filet Mignon (B07ZXLBZBV), this version trades plating grandeur for flexibility and volume. It’s the smarter pick for those who cook for groups or love repurposing premium ingredients. You get more entry points into luxury beef—ideal for experimenting without waste. For cooks who value utility as much as taste, this pack offers unmatched adaptability at a surprisingly accessible cost per use.

If flavor and marbling are your top priorities, the USDA Prime Ribeye is where the steak world bows down. These 10 oz, wet-aged ribeyes are sourced from the top 5–6% of beef in the U.S., and it shows—the dense web of intramuscular fat melts during cooking, basting the meat from within and delivering a juicy, beef-forward punch that lingers on the palate. This is the cut for carnivores who want every bite to roar with richness.

We grilled these over hardwood charcoal, and the marbling sparked a gentle sizzle that built an aromatic crust without flare-ups. The fat cap rendered beautifully, leaving a crisp edge that contrasted the tender, rosy center. Even at medium doneness, they stayed juicy—thanks to the aging and fat content. Each steak is vacuum-sealed and arrives frozen solid, preserving freshness. While they’re forgiving, lower-quality grills may struggle to manage the fat drip, so indirect heat is recommended.

Stacked against the American-Style Kobe Filet, this ribeye wins on sheer flavor impact, though it’s less delicate in texture. It’s not as rare or exotic as the Japanese A5, but it delivers 90% of the experience at half the cost. Ideal for weekend grilling, steak nights, or impressing guests who appreciate bold, unapologetic beef. For those who believe marbling is king, this ribeye pack reigns supreme—offering restaurant intensity with home-kitchen convenience.

The Japanese A5 Wagyu is not just a steak—it’s a culinary event. Sourced from Japan’s highest-rated beef, this 6-pack blends three ribeyes and three striploins, each a 12 oz masterpiece of marbling so dense it resembles snow-covered marble. The fat melts at body temperature, creating a silky, umami-rich experience that redefines what beef can be. This is the ultimate choice for those who want to taste the pinnacle of global steak craftsmanship.

We cooked these using the traditional Japanese method: low-heat sear, minimal seasoning, thin slicing. Even a 1/4-inch slice delivers an explosion of flavor—no need for heavy sauces or sides. The marbling renders down into a luxurious broth-like finish, coating the palate with deep, buttery savoriness. Each steak arrives in an insulated box with dry ice, ensuring perfect frozen condition. But caution: this isn’t a “grill and go” cut. High heat can overwhelm it, turning it greasy if not handled with care.

Compared to the USDA Prime Ribeye, this Wagyu is in a different league entirely—less about beefy punch, more about textural transcendence. It’s not meant for feeding a crowd, but for savoring slowly, like a fine wine. While the Kansas City gift box offers variety, this set delivers singular excellence. For the true connoisseur, this isn’t just the best steak—it’s the benchmark against which all others are measured, combining rarity, artistry, and unmatched depth in every bite.

The Super Trimmed Filet Mignon from Kansas City Steak Company is the gold standard for restaurant-quality elegance at home. These 8 oz, 6-count filets are carved from the tenderloin’s center cut and hand-trimmed to a sleek, uniform finish, removing every trace of sinew for a silky, butter-soft bite. Aged up to 28 days and vacuum-sealed, they deliver the refined texture and clean flavor that make filet mignon the star of upscale menus.

We tested them using the reverse-sear method: 250°F oven until internal temp hit 115°F, then a blistering sear in clarified butter. The result? Perfect edge-to-edge doneness with a golden-brown crust that crackled lightly under the knife. The aging process enhances tenderness without adding gaminess—ideal for those who prefer pure, unadulterated beef texture. They’re forgiving, easy to cook, and impress effortlessly. However, their mild flavor profile means they rely on seasoning or sauces to shine—don’t expect ribeye-level depth.

Next to the American-Style Kobe Filet, this cut is leaner and more traditional, trading marbling for purity of texture. It’s not as rich as the Japanese A5, but it’s more accessible and better suited for classic preparations like Wellington or béarnaise pairings. For special occasions where presentation and tenderness matter most, this filet delivers haute cuisine simplicity with flawless execution, making it the top pick for home-based fine dining.

The Gourmet Steak Gift Box is the ultimate crowd-pleasing showcase of Kansas City Steak Company’s finest cuts. With 4 each of 8 oz Filet Mignon, 10 oz Ribeye, and 12 oz Kansas City Strip, this set delivers a masterclass in beef variety—balancing tenderness, marbling, and bold flavor in one stunning package. Every steak is aged up to 28 days and arrives gift-boxed with a pro cooking guide and seasoning pack, making it effortlessly impressive for gifting or hosting.

We cooked all three cuts side by side: the filet for texture, the ribeye for fat, the strip for balance. Each performed flawlessly—no dry edges, no inconsistencies. The Kansas City Strip, in particular, stood out with its robust chew and deep beefiness, a cut that bridges the gap between filet and ribeye. The box is ideal for weekend feasts, anniversaries, or corporate gifting—where you want to impress without stress. While the total count (12 steaks) is generous, the mix of sizes means careful planning for larger groups.

Against the Japanese A5 Wagyu, this set lacks that singular wow factor, but it wins on versatility and accessibility. It’s not the most luxurious single cut, but as a curated experience, it outshines every other option for gifting. For those who want to treat someone to a full steak journey, this box offers maximum variety, premium quality, and presentation that wows before the first bite—making it the undisputed champion of steak gifts.