short rib dish new york restaurant How to Cook Tender KC Strip Steak

The Kansas City striped steak is a very tender top rib beef.Also known as the New York strip and strip steaks, the beef is cut off from the loin ridge of the cow and is rich in taste.KC steak is very thin and can be roasted, fried or roasted.However, the Kansas City steak was made very well with the dry steak.Heat the cooking, because this method will make the outer layer yellow and caramelized while keeping the internal juice.Pan-Searing and burntWhen baking, make a tender and delicious steak in a short period of time with dry heat.
Remove the steak from the refrigerator to room temperature.
Pat the steak dry with a dry paper towel or cloth.Season the steak with dry seasoning.Do not use salt as this will absorb the moisture in the steak and dry it.
Place a cast-Iron pan or frying pan on the stove.Heat 2 tbsp.In olive oil-high heat.
Put the steak in the pan.Bake on one side for 5 to 6 minutes, then turn over the steak with a pair of pliers.Bake here for 5 to 6 minutes.
Once the part outside is caramelized and baked into what you like, remove the steak.Cover the steaks loosely with tin paper and let them be placed five to ten minutes before serving.This gives the steak time to finish cooking, absorb the flavor, and redistribute the juice.
Use a meat thermometer to test if there is doneness.Rare steak should reach an internal temperature of 120 degrees F, medium temperatureThe internal temperature of rare steak should reach 125 degrees Fahrenheit, and the internal temperature of medium steak should reach 130 degrees Fahrenheit.S. Department of Agriculture recommends cooking strip steaks at an internal temperature of 145 degrees Fahrenheit and using perforated foil within 3 minutes.
Season room-Heat the steak with dry seasoning and add olive oil to the steak.
Place a cast-Place the iron pan in the oven and preheat the oven to 500 degrees F.At the same time, open one of the stove burners at high temperatures.
Remove the pan using potholders and place it on the hot burner.Place the seasoned steak in a dry hot pot.Cook for one to two minutes each side.
Put the baking tray and steak back in the preheated oven.Cook for another three to six minutes or until you like it.
Remove the steak from the pan and cover it loosely with foil.Let them stay awake in 5 to 10 minutes.Use a meat thermometer to test if there is doneness.