Kansas City Strip streak is an extremely tender cut of top loin beef. Also known as the New York strip and strip steak, this slice of beef is cut from the strip loin of the cow and is full of flavor. KC strip steaks are very lean and can be grilled, baked, fried or broiled. However, the Kansas City strip steak does exceptionally well using dry-heat cooking, since this method browns and caramelizes the outer layer while preserving the juices on the inside. Pan-searing and sear-roasting use dry heat to produce a tender and savory steak in little time.
Things You'll Need
Cat-iron skillet or heavy frying pan
Remove the steak from the refrigerator and allow to it reach room temperature.
Use a dry paper towel or cloth and pat the steak dry. Season the steaks with dry seasonings. Do not use salt, as this will absorb the moisture from the steak and dry them out.
Place a cast-iron, or heavy frying pan on the stove. Heat 2 tbsp. of olive oil over medium-high heat.
Place the steaks into the pan. Sear them on one side for five to six minutes, then use a pair of tongs to flip the steaks over. Sear this side for five to six minutes.
Remove the steaks once the outer portions have caramelized and seared to your liking. Cover the steaks loosely with foil and let them set for five to ten minutes before serving. This gives the steaks time to finish cooking, soak up the flavors and redistribute the juices.
Use a meat thermometer to test for doneness. Rare steaks should reach an internal temperature of 120 degrees Fahrenheit, medium-rare steaks should reach an internal temperature of 125 degrees Fahrenheit and medium steaks should reach 130 degrees internally. The USDA recommends cooking strip steak to an internal temperature of 145 degrees Fahrenheit, with tented foil for three minutes.
Season room-temperature steak with dry seasonings and rub olive oil into the steak.
Place a cast-iron pan into the oven and preheat the oven to 500 degrees Fahrenheit. Meanwhile, turn one of the stovetop burners on high heat.
Using potholders, remove the pan and place it on the hot burner. Place the seasoned steaks into the dry, hot pan. Cook each side for one to two minutes.
Place the pan with the steaks back into the preheated oven. Cook for another three to six minutes, or until to your liking.
Remove the steaks from the pan and drape them loosely with foil. Let them set for five to 10 minutes to maintain juiciness. Use a meat thermometer to test for doneness.