Pan Seared Kansas City Strip
- Kansas City Strip Steak per
- Kosher Salt
- Freshly Ground Black Pepper
- Vegetable oil
- This is more about technique than ingredients.
- You will need a sheet pan with rack. Salt the steak when you think you put enough put some more get all sides top and bottom covered.
- Place the steak on the rack and rest at room temperature for 1 hour.
- When there is 15 minutes left in the rest place a cast iron pan over medium low heat.
- When the hour is up dry the surface of the steak with paper towels thoroughly. Brush with oil and dust with black pepper.
- I like my steak rare...really rare. So for me the perfect sear is 2 minutes per side. Adjust your times accordingly but make sure and be even with the cooking time per side.
- Place the cooked steak on a plate and cover with foil and rest. You want a good steak REST IT at least 5 minutes but 10 is better.
- I use the 10 minutes by cooking some mushrooms in the hot pan with the beef juices. I quartered them and tossed them right in the pan. When they were done i hit them with some brandy and reduced it and finished with a pat of butter.
Recipe by Man of Leisure.info at https://manofleisure.info/pan-seared-kansas-city-strip/
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