PEPPERCORN KC STRIP STEAK

Peppercorn KC Strip Steak image

Provided by Aku N

Time 1h20m

Number Of Ingredients 8

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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

Steps:

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!!