KC Strip Steak


Serves: 4

  • 1/2 cup butter or margarine
  • 1 cup corn oil
  • 4 Kansas City strip steaks
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste

Preparation method

Prep: 10 mins     | Cook: 15 mins | Extra time: 3 mins, resting

  1. Melt the butter in a shallow microwave-safe dish. If there are any milk solids (there will be with real butter), skim them off with a metal spoon. Once the melted butter cools to room temperature, add the corn oil and whisk together with a fork until well mixed.
  2. Dip each of the steaks into this mixture, coating both sides, and let the excess drip back into the bowl. You don’t want this dripping off the steak if using a barbecue because it will cause the grill to flame up. Once all steaks are coated in this mixture, salt and pepper both sides to taste.
  3. Fire up the barbecue grill to medium heat or prepare skillet or broiler and cook steaks for 6 minutes on each side, flipping once using tongs (do not pierce). Remove from heat and let the steak stand for at least 3 minutes before serving so the juices can rise to the surface. Steak will be cooked to medium well.