Peppercorn KC Strip Steak
Blue Ribbon Recipe
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! The Test Kitchen
2Kansas City strip steaks
2 Tbspkosher salt
2 Tbspvegetable oil
1/4 tspblack peppercorns; ground fresh
1/4 tspcayenne pepper or red pepper
1/4 tspgarlic powder
1/4 tsponion powder
4 Tbspsalted butter
How to Make Peppercorn KC Strip Steak
- Find 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.
- Remove from oven. Rest steaks for 5 min tented with foil to keep the heat in. Enjoy!!