Entree: United States – Kansas City – Kansas City strip steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 45 min

Total 55 min

Ingredients

- 2 Kansas City strip steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 ml) ordinary cooking oil
- salt, to taste
- black pepper, to taste
- water, as needed

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry thoroughly with paper towels and season both sides generously with salt, to taste, and black pepper, to taste.
2. Preheat a heavy skillet (cast iron preferred) over high heat until very hot, or prepare a hot grill. Add 1 tbsp (15 ml) ordinary cooking oil and heat until shimmering.
3. Lay steaks in the hot skillet or on the grill and sear undisturbed for 3–5 minutes per side for medium-rare (times vary with thickness; longer for medium). Use tongs to sear the edges briefly if steaks have a fat cap.
4. If pan-searing and fond develops, optionally add 1–2 tbsp (15–30 ml) water to the pan and scrape up browned bits to make a very simple jus; spoon over steaks.
5. Transfer steaks to a cutting board and rest for 5–10 minutes so juices redistribute. Season again lightly with salt, to taste, if desired, then slice against the grain and serve.