Dry Aged 14oz Kansas City Strip Recipe

Time1h 30m

Serves2

black truffle butter, 25 days wet – aged 21 days dry aged horseradish cream

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Ingredients

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1
Season the Steak
Generously season the 14 oz Kansas City Strip steak with 1 tsp of salt and 1 tsp of black pepper on both sides. Allow the steak to sit at room temperature for 30 minutes before cooking.
2
Preheat the Grill or Pan
Preheat your grill to high heat or heat a cast-iron skillet over medium-high heat for about 5 minutes until hot.
3
Cook the Steak
Place the steak on the grill or in the skillet. Cook for about 4-5 minutes on one side until a crust forms. Flip the steak and cook for another 4-5 minutes for medium-rare, adjusting the time according to your preferred doneness.
4
Add Truffle Butter
In the last minute of cooking, add 4 tbs of black truffle butter on top of the steak and allow it to melt, basting the steak with the melted butter.
5
Rest the Steak
Remove the steak from the heat and let it rest for 5-10 minutes to allow the juices to redistribute.

6
Mix Ingredients
In a medium bowl, combine 1 cup of sour cream, 2 tbs of prepared horseradish, 1 tbs of lemon juice, and 1 tsp of salt. Mix until well blended.
7
Chill
Cover the horseradish cream and refrigerate for at least 30 minutes to let the flavors meld together.