Peppercorn KC Strip Steak

Ashley Lemon


This is so easy to prepare. You can make this on the grill, bake it, or on the stove top. (My favorite is stove top and bake.) The salt and pressing makes the meat extremely tender and flavorful. Enjoy!

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


★★★★★ 2 votes

1 Hr
20 Min


  • 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


  1. Take 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.
  2. 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.
  3. Pre-heat oven to 450. Heat vegetable oil and 2 tablespoons butter in skillet. Cover steaks in seasoning, and rub with oil.
  4. Add steaks to the pan. Once it's very hot and the butter is starting to brown. Cook 2 min per side.
  5. Place 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.
  6. Remove from oven. Rest steaks for 5 min tented with foil to keep the heat in. Enjoy!!

Printable Recipe Card

About Peppercorn KC Strip Steak

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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