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Pan Seared Kansas City Strip Steak

A delicious, perfectly cooked Kansas City Strip Steak, seared to perfection and bursting with rich flavors, ideal for cozy dinners or festive gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1-2 pieces Kansas City Strip Steak A beautifully marbled cut known for tenderness and flavor.
  • 1 teaspoon Kosher Salt For seasoning, helps create a crust.
  • 1 teaspoon Black Pepper Freshly cracked for a fragrant kick.
  • 1 tablespoon Olive Oil or Butter Either works, but butter adds a rich flavor.
  • 2-3 cloves Garlic Add depth and aroma; fresh is best.
  • Fresh herbs (optional) Like rosemary or thyme for herbal notes.

Method
 

Preparation
  1. Take the Kansas City strip steak out of the fridge 30 minutes before cooking to let it come to room temperature. Season both sides generously with salt and black pepper.
Cooking
  1. In a large skillet, heat a tablespoon of olive oil (or butter) over high heat until it shimmers.
  2. Carefully place the steak in the pan. Resist the urge to move it for the first 3-4 minutes.
  3. After the first side has a crust, flip the steak, adding crushed garlic cloves and fresh herbs to the pan.
  4. Baste the steak with melted butter and cooking juices for 3-5 minutes, depending on desired doneness (medium-rare is about 135°F).
  5. Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes.
  6. Slice the steak against the grain and serve on a platter, drizzling the pan juices over the top.

Notes

For variations, try a spice rub with cumin and paprika or deglaze the pan with red wine for a quick sauce. Pair with seasonal veggies for a complete meal.