Missouri-Style Grilled Kansas City Strip Steak

Introduction

Enjoy a classic Missouri-style Kansas City Strip Steak grilled to perfection on the Arteflame grill. This simple salt and pepper crusted steak is seared at 1,000°F to seal in the juices before being finished to your desired doneness on the flat cooktop griddle. Cooking on the Arteflame grill ensures that every bite is flavorful and juicy, just like a top-tier steakhouse experience.

Ingredients

• 2 Kansas City strip steaks (1 to 1.5 inches thick)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter (melted)
• 1 clove garlic (minced)
• Fresh rosemary or thyme (optional for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins inside the center of the grill.
3. Stack firewood over the napkins and light them.
4. Wait approximately 20 minutes for the cooktop to reach proper grilling temperature.

Step 2: Season the Steaks

1. Pat the Kansas City strip steaks dry with paper towels.
2. Generously season both sides with kosher salt and black pepper.
3. Let them rest at room temperature for about 10 minutes to allow the seasoning to absorb.

Step 3: Sear the Steaks

1. Place the steaks on the center grill grate at 1,000°F.
2. Sear each side for 1-2 minutes to develop a perfect crust.
3. Once seared, move the steaks to the flat cooktop to finish cooking.

Step 4: Finish Cooking on the Flat Cooktop

1. Continue cooking the steaks on the flat cooktop at a lower heat zone.
2. Use a meat thermometer to check the internal temperature.
3. Remove the steak from the grill when it is 15°F below the desired temperature (e.g., 120°F for medium-rare, as the temperature will rise as it rests).

Step 5: Rest and Serve

1. Let the steaks rest for 10 minutes to allow the juices to redistribute.
2. Brush with melted butter and minced garlic.
3. Garnish with fresh rosemary or thyme and serve hot.

Tips

• For the best sear, make sure the grill grate is fully preheated before placing the steaks on it.
• Moving the steak to different heat zones on the flat cooktop allows you to control doneness without burning the exterior.
• Always let your steak rest before slicing to keep it juicy and tender.

Variations

1. Garlic Butter Steak: Add extra garlic butter while basting the steak on the flat cooktop.
2. Peppercrust Steak: Coat the steak liberally with crushed black and white peppercorns for added texture.
3. Smoky BBQ Steak: Brush the steak with a smoky BBQ glaze while grilling.
4. Herb Marinated Steak: Marinate the steak in olive oil, rosemary, and thyme for an hour before grilling.
5. Spicy Cajun Steak: Season the steak with Cajun spices for a bold, spicy flavor.

Best Pairings

• Grilled asparagus on the flat cooktop.
• Seared mushrooms and onions on the outer griddle zone.
• Butter-toasted garlic bread cooked on the Arteflame grill.
• A bold red wine like Cabernet Sauvignon.

Conclusion

Grilling a Kansas City strip steak on the Arteflame grill ensures a perfect crust and juicy interior. The reverse sear method locks in flavor and guarantees the best steakhouse experience right in your backyard. Enjoy experimenting with different seasonings and sides.