Seared Kansas City Strip Steak (Missouri Style) | Arteflame

Introduction

There is something primal and deeply satisfying about the sound of a thick steak hitting a scorching hot grill. That initial aggressive hiss promises a dinner worth waiting for. Growing up in the Midwest, the Kansas City Strip was always the king of the barbecue—rich, beefy, and robust. This recipe captures that nostalgia, blending the aroma of seasoned hardwood with savory spices for a sensory experience that feels like a warm hug on a plate. It is the perfect meal for a celebratory weekend or when you simply want to treat yourself to something spectacular.

Why This Recipe is My Go-To

What makes this method stand out is the Arteflame grill's unique dual-zone cooking capability. You get the best of both worlds: an intense, flame-kissed sear over the center grate and a gentle, controlled finish on the flat top. The result is a steak with a caramelized, mahogany crust and a buttery, edge-to-edge medium-rare interior that rivals any high-end steakhouse. Plus, the homemade Missouri-style dry rub adds just the right amount of sweet-and-savory complexity without masking the beef's natural flavor.

My Secrets for the Perfect Steak

• Temper your meat: Always pull the steaks out of the fridge 45 minutes early. A cold steak cooks unevenly, leaving you with a gray band of overcooked meat around the edges.
• Dry surface, better sear: Pat the meat completely dry with paper towels before oiling. Surface moisture steams the steak rather than searing it, preventing that crust from forming.
• Trust the rest: Resist the urge to cut in immediately. Resting allows the juices to settle back into the fibers, ensuring every slice is moist and tender.

Make It Your Own

If you cannot find a Kansas City Strip, a thick-cut Ribeye works beautifully with this method, offering a slightly richer, fattier bite. For the rub, if you are watching your sugar intake, simply omit the brown sugar; the smoked paprika and granulated garlic still create a fantastic, savory bark.

Ingredients

The Meat

• 4 Premium Kansas City Strip Steaks (approx. 1.5 inches thick)
• 2 tbsp Extra Virgin Olive Oil or Beef Tallow (for coating)

The Missouri Dry Rub

• 1 tbsp Coarse Kosher Salt
• 1 tbsp Freshly Cracked Black Pepper
• 1 tsp Granulated Garlic
• 1 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Brown Sugar (optional, for caramelization)
• 1/4 tsp Cayenne Pepper (for a subtle kick)
• 2 tbsp Unsalted Butter (for finishing)
• Fresh Rosemary or Thyme sprigs (for basting)

Instructions

Step 1: Preparation and Seasoning

1. Remove your Kansas City Strip steaks from the refrigerator at least 45 minutes before grilling to allow them to come to room temperature. This ensures an even cook throughout the meat.
2. Pat the steaks completely dry with paper towels to remove excess moisture, which helps achieve a better sear.
3. Lightly coat each steak with olive oil or melted beef tallow.
4. In a small bowl, mix the salt, pepper, garlic, onion powder, paprika, brown sugar, and cayenne. Generously season all sides of the steaks, pressing the rub into the meat.

Step 2: Firing Up the Grill

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoned wood.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grill grate to be extremely hot (over 600°F) for searing, and the outer flat top griddle to reach a medium-high cooking temperature.
3. Clean the cooktop surface with a scraper and apply a thin layer of oil to season the steel.

Step 3: The High-Heat Sear

1. Place the steaks directly onto the center grill grate. Listen for an aggressive sizzle.
2. Sear the steaks for approximately 2 minutes per side. Do not move them around unnecessarily; let the fire create that signature crust.
3. Make sure to sear the fat cap on the side of the steak for 30-45 seconds to render the fat and make it crispy.

Step 4: Finishing to Perfection

1. Once the steaks have a deep, mahogany crust, move them from the center grate to the flat cooktop surface.
2. Place a knob of butter and a sprig of rosemary on top of each steak.
3. Continue cooking on the flat top, turning occasionally, until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
4. Use an instant-read thermometer to check the temperature in the thickest part of the steak.

Step 5: The Rest

1. Remove the steaks from the grill and place them on a cutting board or warm platter.
2. Tent loosely with aluminum foil and let them rest for at least 8 to 10 minutes. This allows the juices to redistribute back into the muscle fibers.
3. Slice against the grain and serve immediately.

Tips

Achieving steakhouse quality at home requires attention to thermal dynamics as much as flavor. One of the most critical tips is the "room temperature rule." Grilling a cold steak leads to uneven cooking—the outside will burn before the inside is warm. Additionally, when using an Arteflame, leverage the different heat zones. If your fire is roaring too hot, simply slide the steaks further toward the outer edge of the cooktop to slow down the cooking process without losing that sear. Finally, never skip the resting phase. Cutting into a steak immediately after pulling it off the fire causes the internal juices, which are currently bunched up in the center due to heat constriction, to spill out onto the plate, leaving you with dry meat. Patience is the secret ingredient to a juicy Kansas City Strip.

Variations

While the classic Missouri rub is a crowd-pleaser, the Kansas City Strip is a versatile canvas for various flavor profiles. You can easily adapt this recipe to suit different palates or dietary preferences without sacrificing the quality of the cook. Experimenting with wet marinades or different finishing fats can completely transform the final dish. Here are a few popular variations to try on your grill:

• Coffee-Crusted Strip: Add 1 tablespoon of finely ground espresso to the dry rub for an earthy, rich crust that pairs perfectly with the beef.
• Herb Butter Finish: Instead of plain butter, top the steak with a compound butter made from garlic, parsley, and lemon zest during the final minute of cooking.
• Spicy Cajun Kick: Swap the brown sugar for extra cayenne and thyme to give the steak a Louisiana-inspired heat profile.
• Mushroom Cream Sauce: Sauté mushrooms and onions on the flat top while the steak rests, adding heavy cream for a rich topping.
• Blue Cheese Crust: Top the steak with crumbled blue cheese right after moving it to the flat top, letting it melt slightly before serving.

Best pairings

A steak this robust deserves sides and drinks that can stand up to its bold flavors without overshadowing them. In Missouri, BBQ and grilling culture dictates that the sides should be hearty and comforting. Since you are already using the Arteflame, utilize the flat top to cook your sides simultaneously with the meat, allowing the flavors to meld together. For beverages, you want high tannins or crisp acidity to cut through the richness of the beef fat. Here are some ideal companions for your KC Strip:

• Grilled Garlic Smashed Potatoes: Par-boil potatoes, smash them flat, and crisp them up on the griddle with duck fat and rosemary.
• Charred Asparagus: Tossed in lemon oil and grilled until slightly blackened on the tips.
• Creamed Corn with Jalapeño: A sweet and spicy side that complements the savory rub.
• Cabernet Sauvignon: A full-bodied red wine with notes of dark fruit and oak pairs classically with grilled beef.
• Local Amber Ale: A malty beer works wonders with the caramelized crust of the steak.

Conclusion

Mastering the Missouri Grilled Kansas City Strip Steak is a rite of passage for any serious griller. By combining high-quality beef with the unique searing capabilities of the Arteflame grill, you elevate a simple dinner into a memorable culinary event. The contrast between the smoky, spice-encrusted exterior and the tender, juicy interior is what makes this specific recipe a timeless classic. Whether you are hosting a backyard barbecue or preparing an intimate dinner, this method ensures consistent, restaurant-quality results every time. Remember to source the best meat you can find, manage your heat zones carefully, and give the meat the rest it deserves. Fire up the grill and enjoy a true taste of the Midwest.