Where is a Kansas City Strip Cut From?
Cut from the short loin of a cow, the Kansas City Strip is the classic New York Strip steak with the bone still attached. The cut of meat simply adds size and flavor.
There's nothing like a Bone In strip steak. The KC strip has similar flavor to a ribeye and similar texture to a filet mignon. It balances perfectly in the middle without having to buy a larger cut like the Porterhouse. If the bone on the Kansas City cut were to continue, it would connect with a filet mignon. This would result in a T bone or Porterhouse steak.
What is a Kansas City Strip?
How To Cook a Kansas City Strip
When grilling your bone in Kansas City steak, make sure the grill is preheated to as high a heat as possible before putting the steaks on. Grill for 5 minutes on each side, taking it off at an internal temperature of 125-130°F for medium-rare doneness.
The presence of the bone in the bone in strip steak does not affect the method or duration of cooking.
When pan searing, make sure the cast-iron skillet is hot and the steak sizzles right as it touches the pan. Sear each side for about 4 minutes to get a crisp outside, locking in the juices.
Always allow your steak to sit for 4-6 minutes after cooking to let the juices settle. The internal temperature should reach 130-140°F for Medium-Rare doneness.