Kansas City Strip Steak with Garlic Herb Butter

The Kansas City Strip Steak is a classic cut known for its robust flavor and excellent marbling. This recipe uses the reverse-sear method on the Arteflame grill, ensuring a perfect crust and juicy interior. Topped with a homemade garlic herb butter, this steak is a showstopper for any occasion.

Ingredients

For the Steak:

• 2 Kansas City strip steaks (about 12-14 oz each, 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

For the Garlic Herb Butter:

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste

Optional Sides:

• Grilled asparagus
• Roasted potatoes
• Sautéed mushrooms

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill to get it ready for grilling. Allow the grill to heat until the center grate reaches over 1,000°F for an ideal sear.

2. Prepare the Steaks

Brush each Kansas City strip steak with olive oil. Season generously with kosher salt, black pepper, smoked paprika, and garlic powder. Let the steaks sit at room temperature for 20-30 minutes to absorb the seasoning.

3. Make the Garlic Herb Butter

In a small bowl, combine the softened butter, minced garlic, parsley, rosemary, thyme, lemon zest, salt, and pepper. Mix well until all the ingredients are fully incorporated. Place the mixture onto a piece of plastic wrap, shape it into a log, and refrigerate until firm.

4. Sear the Steaks

Place the seasoned steaks on the center grate of the grill and sear for about 2-3 minutes per side to develop a rich, caramelized crust. After searing, move the steaks to the cooler outer edge of the cooktop. Continue cooking to your desired doneness (130°F for medium-rare).

5. Grill the Sides

While the steaks are cooking, grill your asparagus, potatoes, and mushrooms on the flat cooktop surrounding the center grate. Use the hotter zones near the center for a quick sear and move the sides to the outer edges to finish cooking without burning.

6. Rest the Steaks

Remove the steaks from the grill when they are about 15°F below your target doneness (115°F for medium-rare). Let them rest for 5-10 minutes, allowing the juices to redistribute throughout the meat.

7. Finish with Garlic Herb Butter

Once rested, top each steak with a generous slice of the garlic herb butter. As the butter melts, it will infuse the steak with rich, savory flavors.

8. Serve and Enjoy

Slice the Kansas City strip steaks against the grain and serve with the grilled asparagus, roasted potatoes, and sautéed mushrooms. The combination of the perfectly seared steak and the flavorful garlic herb butter is sure to impress.

Tips for the Best Results

• Temperature Control: Monitor the grill’s heat zones to ensure even cooking and prevent burning.
• Resting Time: Always rest your steaks after grilling to keep them juicy and tender.
• Butter Variations: Customize the garlic herb butter by adding different herbs or a touch of blue cheese for added richness.

Conclusion

The Kansas City Strip Steak is a timeless cut that shines when grilled to perfection and topped with garlic herb butter. Whether you're hosting a special dinner or just treating yourself, this recipe delivers restaurant-quality results right at home.

Variations

1. Kansas City Strip with Blue Cheese Butter: Replace the garlic herb butter with a blue cheese and chive compound butter for a tangy twist.
2. Balsamic Glazed Kansas City Strip: Drizzle a balsamic reduction over the steak after grilling for a sweet and tangy contrast.
3. Peppercorn-Crusted Kansas City Strip: Coat the steak in crushed black peppercorns before grilling for an extra kick.
4. Kansas City Strip with Chimichurri: Top the steak with a fresh chimichurri sauce for a vibrant, herbaceous flavor.
5. Kansas City Strip with Bourbon Butter: Add a splash of bourbon to the herb butter for a smoky, rich finish.

Best Pairings

• Wine: A bold red wine like Cabernet Sauvignon or Merlot complements the steak’s rich flavors.
• Side Dish: Creamy mashed potatoes or a crisp Caesar salad.
• Dessert: A decadent chocolate mousse or a classic crème brûlée.