Peppercorn KC Strip Steak
By
Ashley Lemon
@Lemonsnuka
10
My husband loves steak so I'm always looking for a way to spice it up! Hope you enjoy this as much as we did.
Blue Ribbon Recipe
Notes from the Test Kitchen:
These steaks are delicious! Ashely's method of pressing the moisture out of the steaks, really makes these easy to slice. it just melts in your mouth. The seasoning blend has the perfect amount of spice and the salt layer adds a nice crust. Steak perfection!
These steaks are delicious! Ashely's method of pressing the moisture out of the steaks, really makes these easy to slice. it just melts in your mouth. The seasoning blend has the perfect amount of spice and the salt layer adds a nice crust. Steak perfection!
Ingredients
- 2
- Kansas City strip steaks
- 2 Tbsp
- kosher salt
- 2 Tbsp
- vegetable oil
- 1/4 tsp
- black peppercorns; ground fresh
- 1/4 tsp
- cayenne pepper or red pepper
- 1/4 tsp
- garlic powder
- 1/4 tsp
- onion powder
- 4 Tbsp
- salted butter
How to Make Peppercorn KC Strip Steak
- 1Take steaks out of the refrigerator an hour before cooking. Place the steaks on paper towels. Add kosher salt to both sides and cover with paper towels.
- 2Find something heavy and place on top of the steaks. I used my cast iron pan. If the steaks are pressed it will brown evenly. The salt sitting on the meat for an hour will draw the moisture out of the meat making it a more dense, flavorful steak. If you want to dry age them this way you can for up to 3 days in the fridge. Just make sure you change the paper towels frequently.
- 3Pre-heat oven to 450. Heat vegetable oil and 2 tablespoons butter in skillet. Cover steaks in seasoning, and rub with oil.
- 4Add steaks to the pan. Once it's very hot and the butter is starting to brown. Cook 2 min per side.
- 5Place in an oven-safe dish. Cover each steak with a tablespoon of butter. Cook for 5 - 7 min depending on how well done you want it.
- 6Remove from oven. Rest steaks for 5 min tented with foil to keep the heat in. Enjoy!!
