Kc Strip Steak Recipe
with potato gratin, grilled asparagus, and house steak butter
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Ingredients
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Steak
Potato Gratin
Grilled Asparagus
House Steak Butter
Method
Steak
- 1
Prepare the Steak
Take the KC Strip Steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.
- 2
Season the Steaks
Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Sear the Steaks
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.
- 4
Rest the Steaks
Remove the steaks from the skillet and let them rest for 5-10 minutes before serving.
Potato Gratin
- 5
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Potatoes
Peel and slice the russet potatoes thinly (about 1/8 inch thick).
- 7
Mix Ingredients
In a large bowl, combine heavy cream, minced garlic, salt, black pepper, and fresh thyme. Mix well.
- 8
Layer the Gratin
In a greased baking dish, layer half of the sliced potatoes, then pour half of the cream mixture over them. Sprinkle half of the Gruyere and Parmesan cheese. Repeat with the remaining potatoes, cream, and cheese.
- 9
Grilled Asparagus
- 10
Prepare the Asparagus
Trim the woody ends off the asparagus and rinse them under cold water.
- 11
- 12
House Steak Butter
- 13
Mix the Butter
In a small bowl, combine the softened unsalted butter, minced garlic, fresh parsley, and salt to taste. Mix until well combined.
- 14
Chill
Transfer the butter mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm.