Teresa's Recipes
Kansas City Strip Steak with Garlic Herb Butter
Indulge in the rich, robust flavors of a perfectly seared Kansas City Strip Steak, complemented by a luscious garlic herb butter sauce. This dish pays homage to the vibrant steak culture of Kansas City, known for its high-quality cuts and smoky barbecue. The combination of fresh rosemary, aromatic garlic, and creamy butter elevates the steak, making it a centerpiece for any gathering or special occasion.
Ingredients
- 2 (1-inch thick) Kansas City strip steaks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon, freshly cracked Black pepper
- 4 tablespoons Butter
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh rosemary
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 650
- Fat: 45g
- Carbs: 1g
- Protein: 60g
- Sodium: 600mg
- Sugar: 0g
Instructions
- Preheat your grill or skillet over high heat for about 5 minutes.
- Pat the Kansas City strip steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly cracked black pepper.
- Add the olive oil to the hot skillet or grill and allow it to heat until shimmering.
- Carefully place the steaks in the skillet. Sear for about 4-5 minutes on one side for medium-rare, or until a nice crust forms. Flip the steaks and sear the other side for an additional 4-5 minutes, adjusting the time based on your desired doneness.
- In the final minute of cooking, add the butter, minced garlic, and chopped rosemary to the skillet. As the butter melts, spoon it over the steaks continuously to enhance flavor and moisture.
- Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Allow them to rest for 5-10 minutes to let the juices redistribute before serving.
Tips
- For an extra flavor boost, marinate the steaks in olive oil, garlic, and rosemary for 1-2 hours before cooking.
- Consider pairing the steaks with sautéed seasonal vegetables or a fresh garden salad for a complete meal.
- Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.