From Moo to Marvelous: Conquering the Kansas City Strip Steak in Your Oven
Ah, the Kansas City strip steak. A juicy, flavorful masterpiece that can leave you feeling like a grill master even if your culinary expertise extends to boiling pasta without setting off the smoke alarm. But fear not, my fellow home cooks! Tonight, we're going on a journey to transform that slab of meat into a restaurant-worthy bite.
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| How To Cook Kansas City Strip Steak In The Oven |
Step 1: Befriending Your Bovine Beauty
- The Pre-Heat is On: First things first, fire up your oven to 425°F (220°C). This will create a scorching hot environment for your steak to get that perfect sear.
- The Salt Bae Treatment: While the oven gets all fired up, take your Kansas City strip steak out of the fridge and pat it dry with a paper towel. Moisture is the enemy of a good sear, so we want a nice, dry surface. Now comes the fun part - the seasoning! Hit both sides of your steak with a generous amount of kosher salt and freshly ground black pepper. Don't be shy, be the Salt Bae of your kitchen (minus the theatrics, hopefully).
Pro Tip: Letting your steak come to room temperature for about 30 minutes before cooking can help ensure even cooking. But if you're running short on time, don't sweat it!
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Step 2: Searing Like a Superstar
- Cast Iron Love: We need a pan that can handle the heat, and for this, cast iron is your best friend. Heat it up on the stove over high heat until it's smoking hot. You want that sizzle the moment your steak hits the pan!
- Steak Meets Skillet: Carefully place your seasoned steak in the hot pan. There should be a satisfying sear sound - that's the magic happening! Cook for 2-3 minutes per side, depending on the thickness of your steak.
Remember: Don't crowd the pan! If you have a thicker steak, you might need to sear it for a bit longer on each side.
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Step 3: Oven Magic
- From Pan to Palace: Once you've achieved a beautiful sear on both sides, transfer your pan (cast iron skillet is oven-safe, woohoo!) directly to the preheated oven.
- Time for Transformation: Here's where the cooking time depends on how you like your steak. For a medium-rare steak (the holy grail in our opinion), cook for an additional 5-7 minutes. For a medium steak, aim for 7-9 minutes. Use a meat thermometer to check the internal temperature for ultimate accuracy.
Here's a handy cheat sheet:
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- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
Safety First: Always remember to use a meat thermometer to ensure your steak is cooked to a safe internal temperature.
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Step 4: The Grand Finale - The Rest is History
- Letting the Magic Settle: Once your steak reaches the desired temperature, take it out of the oven and transfer it to a plate. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Slicing Savvy: When you're ready to devour your masterpiece, slice the steak against the grain for maximum tenderness.
Fireworks on a Plate: Now go forth and conquer! Plate your steak with your favorite sides (mashed potatoes and roasted veggies are classics), pour yourself a glass of wine, and enjoy the delicious fruits of your labor. You've just transformed a humble piece of meat into a culinary masterpiece, all from the comfort of your own kitchen.
FAQ: Conquering Kansas City Strip Steak Woes
- How to tell if my steak is done? Use a meat thermometer! It's the most accurate way to ensure your steak is cooked to a safe internal temperature.
- My steak is too tough! What went wrong? Overcooking is a common culprit. Next time, aim for a lower internal temperature for a more tender result.
- Can I use a different pan besides cast iron? A heavy-bottomed oven-safe pan will work in a pinch, but cast iron is ideal for achieving a good sear.
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