Kansas City Strip Steak
Enjoy your Kansas City Strip Steak 🥩🥩
Ingredients:
2 Kansas City strip steaks (about 1 to 1.5 inches thick)
Salt (preferably coarse or kosher)
Freshly ground black pepper
2 tablespoons olive oil or melted butter
2-3 cloves garlic, minced (optional)
Fresh rosemary or thyme sprigs (optional)
1 tablespoon unsalted butter (for finishing)
Instructions:
Preparation:
Remove the steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
Pat the steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. If you like, you can also rub a little minced garlic on the steaks for extra flavor.
Preheat Your Cooking Surface:
For Grilling: Preheat your grill to high heat (around 450-500°F).
For Pan-Searing: Heat a cast-iron skillet over high heat until it’s very hot.
Cook the Steaks:
Grilling: Place the steaks on the grill. Cook for about 4-5 minutes per side for medium-rare, 5-6 minutes for medium. The internal temperature should read 130°F for medium-rare or 140°F for medium.
Pan-Searing: Add olive oil or melted butter to the hot skillet. Place the steaks in the skillet and sear for about 3-4 minutes on each side for medium-rare, or until the desired internal temperature is reached. For added flavor, you can toss in a sprig of rosemary or thyme into the skillet as the steaks cook.
Rest the Steaks:
Remove the steaks from the grill or skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute within the meat, making the steak more tender and flavorful.
Optional Butter Baste:
While the steak is resting, melt 1 tablespoon of unsalted butter. You can add a little garlic or herbs to the butter for more flavor. Drizzle the melted butter over the steaks before serving.
Serve:
Slice the steaks against the grain if serving sliced or serve whole. Pair with your favorite sides, such as roasted potatoes, grilled vegetables, or a fresh salad.
