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Ingredients
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Steak
For searing & finishing
To serve (optional)
Method
Steak
- 1
Bring to room temperature
Remove the 16 oz Kansas City strip from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes so it cooks evenly.
- 2
Season
Just before cooking, season both sides generously with the kosher salt, then sprinkle the black pepper and garlic powder evenly over both faces. Press the seasonings lightly into the meat.
Searing & Finishing
- 3
- 4
- 5
Baste with butter
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1.5–2 minutes to add flavor and finish the crust.
- 6
Check doneness
Using an instant-read thermometer, check the internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 1–1.25" thick 16 oz KC strip, expect reaching medium-rare in about 6–8 minutes total (sear + baste). Adjust time for desired doneness.
- 7
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute (the internal temperature will rise ~5°F).