KC Strip Steak

This ‘recipe’ for KC strip steak can be done in the kitchen instead of on a grill outdoors. A Kansas City strip steak is a tender cut of beef and usually well marbled. The only seasoning needed is salt and black pepper. Strip steaks are traditionally grilled and that is difficult if you have no outdoor grill and the weather would not allow it anyway.

The two steak package was on sale. I could have seared the steaks in a hotter than hot frying pan and then tossed them into a hotter than hot oven but I thought that would set off the smoke alarms. We live in an apartment building and I didn’t think the neighbors would appreciate that. So I seared the steaks in a hot pan and finished them in the oven. The results were pretty good although more of a roast than steak.


KC strip steak

KC strip steak

The number of servings depend on the size of the steaks. The two I used were 1.7 lb. Serve with any type of potato and a vegetable or salad.

KC Strip Steak


  • 1 tablespoon cooking oil
  • 1 tablespoon of butter
  • ¾ of a large onion, sliced thin
  • ½ glass of good red wine, more or less
  • Water
  • Salt and black pepper


Remove the package of meat from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Remove the plastic and lightly salt and pepper both sides of the steaks.

Preheat the oven to 350 degree F.

Heat the oil and butter in a deep oven proof pan over medium high heat. Add the sliced onion and sprinkle with salt and black pepper. Stir and cook the onion until it is almost limp. Remove the onion and set aside. It has flavored the fat in the pan.

Using tongs place the meat in the hot fat and sear on one side for 3 to 7 minutes. Using tongs turn the pieces of meat and sear on the other side for about 3 to 7 minutes.

Turn off the burner. Put the sliced onion on top of the steaks. Pour the half (or more) glass of wine over the onion and steaks. Add ¼ to ½ cup of water over all. Put a lid on the pan and place it in the oven.

Bake for about 1 ½ hours or around 20 to 25 minutes per pound. Less if you like meat any degree of rare. I don’t like beef that moos when cut so I left it in an hour and fifteen minutes for 1.7 pounds of thick steak.

Remove the pan from the oven. Take the steaks out and allow them to rest on a plate under foil on the back of the stove top. Leave the onion in the pan. Turn on the burner to medium high. Add water if needed. Make a slurry of cold water and flour, about 1/3 cup flour to cup of water. Pour the slurry in slowly while stirring. Taste and add salt and pepper if needed. Stir until the gravy is as thick as you want.

Cut the steaks into slices or into larger portions to serve.


The traditional way to do a strip steak in the kitchen is to bring it to room temperature, wipe dry with paper towels, sear in smoking hot oil and then place in a 450 to 500 degree F. oven. Sear the steak on both sides in the hot oil in a cast iron frying pan. How long depends on how well done you like steak. Rare is 3 to 4 minutes each side, medium is 5 to 6 minutes, well done is 7 to 8 minutes. Use the same timing in the oven. The meat will offer little resistance when touched with a finger for rare. Slightly more resistance for medium and it is much firmer for well done.

Never use a fork to turn steaks. Always use tongs. Forks let out the juices.

Do not move the meat around more than twice in the frying pan. Otherwise it will not sear well. Do not press down on the meat while searing, it will push out the juices.

Minced or crushed garlic can be added to the fat when you cook the sliced onion.

Other seasonings can be added if you want. Good steak really needs nothing more than salt and black pepper. Beef bouillon and Worcestershire sauce can be added with the water for gravy if you add no wine. 1 teaspoon bouillon per cup of liquid. 1 teaspoon of Worcestershire sauce or other good steak sauce in the gravy would be nice.

Leftovers can be heated in the gravy. Cubes or slices can be mixed with a little gravy and served over buttered noodles, rice or boiled potatoes. Slices can be put on bread, topped with gravy and served as a hot beef open face sandwich.



About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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