Entree: United States – Great Plains United States (Kansas) – Kansas City Strip Steak

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 18 min

Total 1 hr 20 min

Ingredients

- 4 bone-in Kansas City strip steaks, approx. 12 oz (340 g) each
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
- 2 tbsp (30 g) unsalted butter (for basting)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cloves garlic, lightly smashed

Compound butter:
- 6 tbsp (85 g) unsalted butter, softened
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (3 g) finely chopped fresh parsley
- 1 small garlic clove, minced
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) lemon zest

Red-wine pan sauce:
- 1/2 cup (120 ml) dry red wine (or additional beef stock)
- 1/2 cup (120 ml) low-sodium beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 g) cold unsalted butter, diced (to finish)
- 1 tsp (5 ml) whole-grain mustard (optional)

Garlic mashed potatoes:
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1-1.5 inch (2.5–3.8 cm) chunks
- 1/2 cup (120 ml) whole milk
- 4 tbsp (57 g) unsalted butter
- 2 cloves garlic, peeled
- 1/2 tsp (3 g) kosher salt (adjust to taste)
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped chives or green onions (optional)

Roasted asparagus:
- 1.5 lb (680 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 lemon, cut into wedges (for serving)

Instructions

Short Description:
A classic Kansas City Strip Steak entree: bone-in, well-marbled strip steaks seared and oven-finished, served with garlic mashed potatoes, roasted asparagus, a red-wine pan sauce, and a lemon-herb compound butter.

Regional Notes:
This Kansas City version emphasizes well-marbled, often bone-in strip steaks that are typical of Kansas City steakhouses; the bone and generous marbling distinguish it from the leaner New York Strip. The preparation—high-heat sear, brief oven finish, compound butter and steakhouse sides—reflects Great Plains/Kansas steakhouse traditions.

1. Remove steaks from refrigerator 30–45 minutes before cooking so they come toward room temperature; pat dry and season generously on both sides with kosher salt and freshly ground black pepper.
2. Make the compound butter: in a small bowl, combine softened butter, lemon juice, parsley, minced garlic, salt, pepper, and lemon zest. Mix until smooth, form into a log on plastic wrap, roll tight and chill in refrigerator while you cook (or until firm), about 20–30 minutes.
3. Preheat oven to 400°F (204°C). Place a large pot of salted water on to boil for potatoes.
4. Start the potatoes: add potato chunks and the 2 garlic cloves to the boiling water, simmer until fork-tender, about 15–18 minutes. Meanwhile heat oven and prepare asparagus.
5. Prepare asparagus: toss asparagus with olive oil, salt, and pepper on a rimmed baking sheet and set aside. It will roast for 8–10 minutes near the end of cooking (can go into oven when steaks are resting).
6. Heat a 12-inch (30 cm) cast-iron skillet or heavy ovenproof pan over high heat until very hot, about 4–5 minutes. Add neutral oil and swirl to coat.
7. Sear steaks: add steaks to the hot pan (do not overcrowd; cook in two batches if necessary). Sear without moving for 3–4 minutes until a deep brown crust forms. Flip steaks and add 2 tbsp (30 g) unsalted butter, thyme, rosemary, and the smashed garlic to the pan.
8. Baste and oven-finish: tilt the pan and use a spoon to baste steaks with the melted butter and herb juices for 30–45 seconds. Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for thicker or thinner steaks.
9. Rest the steaks: remove skillet from oven and transfer steaks to a cutting board or platter; tent loosely with foil and rest 8–10 minutes. While steaks rest, roast asparagus and finish potatoes.
10. Roast asparagus: place the asparagus in the oven for 8–10 minutes until tender-crisp and slightly browned. Remove and keep warm.
11. Finish mashed potatoes: drain potatoes and garlic, return to pot. Warm the milk and 4 tbsp (57 g) butter together until butter melts; mash potatoes and garlic with warmed milk mixture until smooth. Season with 1/2 tsp (3 g) kosher salt and 1/4 tsp (1 g) pepper; stir in chives if using. Keep warm.
12. Make the pan sauce: after removing steaks, place skillet over medium heat on the stove. Carefully pour off excess fat, leaving browned bits. Add red wine to deglaze, scraping up fond with a wooden spoon; reduce by half, about 2–3 minutes. Add beef stock and Worcestershire, reduce slightly for 2–3 minutes. Whisk in 1 tbsp (15 g) cold butter and mustard (if using) until sauce is glossy. Taste and adjust seasoning.
13. Slice and serve: place a generous scoop of garlic mashed potatoes and a portion of roasted asparagus on each plate. Slice each steak against the grain if desired, or serve whole. Top each steak with a pat of compound butter and spoon some pan sauce over and around the steak. Serve lemon wedges with asparagus.
14. Suggested internal temperatures: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Adjust roasting time to reach preferred doneness; always rest steaks before slicing.