Pan Seared Kansas City Strip Steak

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Pan Seared Kansas City Strip Steak

It's hard to beat a Kansas City Strip Steak! This beef cut is simply a New York strip steak with the bone in, and it's tender and juicy with oh-so much flavor. Plus, you can prepare it in minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Keyword: kansas city strip steak

Servings: servings

Calories: 622kcal

Author: TipBuzz

Equipment

Ingredients

4 bone-in strip steaks about 2-4 pounds depending on thickness
2 teaspoons olive oil
2 teaspoons butter unsalted recommended
1 teaspoon coarse salt
3 large cloves garlic minced
1 teaspoon dried rosemary or thyme
1 teaspoon black pepper freshly ground

Instructions

Optional: Remove the steaks from the fridge an hour ahead of time. This step help takes the chill off to promote even cooking for juicier meat.
Pat dry the steaks with paper towel to remove excess moisture. Then rub with olive oil and coase salt on all sides.
Place a large cast iron skillet or similar pan over high heat. Wait several minutes until piping hot. Then add the steaks to the pan.
Fry the steaks for 2 minutes undisturbed to start the browning process. Using kitchen tongs, flip and cook another two minutes on the other side.
Continue cooking, flipping every minute or so until the steaks reach your desired doneness. In the final minute or so, add the minced garlic, rosemary and black pepper, swirling the pan to distribute the flavors.
To check doneness, insert and instant-read thermometer into the center of the steak about an inch from the bone: 120°F is rare, 130°F is medium-rare and 140°F is medium.
When done, remove the steaks to a plate. Cover with a plate or some foil and let the steaks rest for 5-10 minutes to allow the juices to redistribute through the meat.
Serve warm with the pan juices drizzled on top.

Notes

Below are the internal temperatures for each doneness:

- Extra rare with a pale red center: 115 - 120°F

- Rare with a cool red center: 120 - 125°F

- Medium rare with a warm red center: 130 - 135°F

- Medium with a warm pink center: 140 - 145°F

- Medium well with a pale pink center: 145 - 150°F

- Well done with little or no pink: 155 - 160°F

Keep in mind that the steak's temperature still rises 5°F once it comes off the heat (or as much as 10°F on thicker cuts), so you may wish to remove the steak a few degrees below the target. Also note that the USDA advises reaching 145°F before removing from the heat for food safety reasons.

Nutrition