Kansas City Strip Recipe
14 oz.
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Ingredients
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Steak
Finishing & cooking
Optional finishing
Method
Prep
- 1
Bring steak to temperature
Remove the 14 oz Kansas City strip from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat dry thoroughly with paper towels—surface moisture prevents a good sear.
- 2
Season
Season both sides liberally with kosher salt (about 1½ tsp total), freshly ground black pepper (about 1 tsp), and a light dusting of garlic powder (½ tsp). Press the seasonings gently into the meat so they adhere.
- 3
Prepare wood fire or grill
If using a wood-fired grill or smoker, light charcoal and add the handful of wood chips or chunks to build a hot bed of coals and a steady smoke source. Aim for grill grate temperature of about 500–650°F (260–343°C) for searing with a bit of smoky flavor. If using a gas grill, use a smoking box or soaked wood chips placed over a direct-heat burner.
Cook
- 4
Oil and sear
Brush both sides of the steak lightly with 1 tablespoon neutral oil. When the grate is very hot and smoking slightly, place the steak directly over the hottest part of the fire. Sear for 2.5–3 minutes without moving to develop a dark crust.
- 5
- 6
Finish over indirect heat (if needed)
If the interior has not reached desired doneness after searing (rare to medium-rare target internal temp 120–130°F / 49–54°C; medium 135°F / 57°C), move the steak to a cooler part of the grill (indirect heat) and continue cooking for 2–6 minutes, flipping once, until it reaches target temperature. Use an instant-read thermometer inserted into the thickest part to check.
- 7
Baste with butter and aromatics
During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter, the 2 smashed garlic cloves, and 2 thyme sprigs to a small cast-iron skillet on the grill or directly on the grate near the steak. Spoon the melted butter and aromatics over the steak repeatedly (basting) to add richness and flavor.
Rest & finish
- 8
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature a few degrees.
- 9
Slice and plate
If serving sliced, cut the steak across the grain into ½-inch thick slices. Sprinkle lightly with flaky finishing salt (about ¼ tsp) and top with a pat or tablespoon of compound butter if using. Serve immediately.
- 10
Serve
Plate the steak whole or sliced. Pair with desired sides. Enjoy the wood-fired flavor and crust.