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Kansas City Strip Steak Recipe

Kansas City Strip Steak Recipe

This Kansas City strip steak recipe creates a perfectly seared, juicy, and flavorful steak that rivals any steakhouse. Using simple seasonings like salt, pepper, garlic, and fresh herbs, you can achieve a restaurant-quality steak at home in under 30 minutes. Ideal for both grilling and pan-searing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 2 Kansas City strip steaks 12–16 oz, 1½ inches thick
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 garlic cloves lightly crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Optional Ingredients
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • Chimichurri or compound butter for serving

Equipment

  • Cast-iron skillet or grill
  • Tongs
  • Meat thermometer
  • Cutting board
  • Sharp knife
  • Small spoon for basting
  • Paper towels

Method
 

  1. Bring Steaks to Room Temperature: Remove steaks from the fridge 30–45 minutes before cooking. Pat dry with paper towels.
  2. Season the Steaks: Generously season both sides with kosher salt and black pepper.
  3. Preheat the Skillet or Grill: Heat cast-iron skillet over high heat for 5 minutes or preheat grill to high.
  4. Sear the Steaks: Place steaks on hot surface. Cook 4–5 minutes per side for medium-rare, avoiding movement during searing.
  5. Add Butter and Aromatics: Reduce heat slightly. Add butter, garlic, rosemary, and thyme. Spoon melted butter over steaks continuously for 1–2 minutes.
  6. Check Doneness: Use a meat thermometer: Rare: 120–125°F. Medium-Rare: 130–135°F. Medium: 140–145°F. Medium-Well: 150–155°F. Well-Done: 160°F+
  7. Rest the Steaks: Transfer steaks to a cutting board. Rest 5–10 minutes.
  8. Serve: Slice against the grain and serve immediately with sides or sauces.

Notes

  • Choose steaks 1¼–1½ inches thick for best results.
  • Bring steaks to room temperature to ensure even cooking.
  • Avoid pressing steaks while cooking; it releases juices.
  • Cast-iron skillet ensures the best crust; grill adds smoky flavor.
  • Resting steaks is essential for tenderness and juiciness.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on low heat to prevent drying out.
  • Optional: top with garlic herb butter or chimichurri for extra flavor.
Kansas City Strip Steak Recipe
Nutrition Information (per serving, estimated):
Calories: 650 kcal | Carbohydrates: 2g | Protein: 52g | Fat: 47g | Saturated Fat: 18g | Sodium: 820mg | Potassium: 720mg | Fiber: 0g | Sugar: 0g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4.8mg