Kansas City Strip streak is a boneless cut of top loin beef that also goes by the names New York Strip, Club or plain Strip steak. A lean cut of meat with only 6 g of fat per 3 oz. portion, the Kansas City Strip Steak does best in the oven when it is broiled for just a few minutes on each side. Cooking it properly yields a tender, flavorful steak in very little time.
Things You'll Need
Seasoning to taste
Position the broiler pan approximately 2 to 4 inches from the broiler flame. Place the broiler pan 2 to 3 inches away for a steak that is 3/4-inch thick, or 3 to 4 inches away for a 1-inch steak.
Preheat the oven on the broiler setting for at least 10 minutes. If the broiler is not working, preheat the oven to 425 degrees Fahrenheit.
Remove the steak from the refrigerator and season with salt, pepper, garlic or any other preferred herbs and spices.
Put on oven mitts. Open the oven door and carefully slide the broiler pan out. Place the steak in the middle of the broiler pan, slide it underneath the flame, and close the oven door.
Cook a 3/4-inch steak for nine to 11 minutes, turning once midway through the broiling time. A 1-inch steak requires 13 to 17 minutes of broiling time. If the steak is being roasted without a broiler, cook a 1-inch steak for approximately 10 to 12 minutes on either side. The amount of cooking time will depend on your preferred doneness and the thickness of the steak.
Insert a kitchen thermometer into the thickest part of the meat. Steak cooked to 145 degrees Fahrenheit is medium rare, while steak cooked to 160 degrees is considered medium.
Remove the steak from the broiler pan. Let it sit on a plate for 10 minutes before serving it. The resting time will lead to a more tender cut since the juices will distribute throughout the cut.
Use tongs to turn the meat. This will prevent any piercing of the skin which could release juices.