Mr. C’s sister sent us a gift certificate from Kansas City Steak Company for Christmas. It took me a while to decide what to get since everything in the catalog was very expensive and spending that much money on a small amount of meat was difficult. But, since we had the gift certificate I finally decided to go pretty much all out and bought 16 ounce New York Strip Steaks.
Since Pete & Andi are always there for us we decided to invite them to share these amazing steaks. We actually thought about grilling them because it wasn’t exactly bitter cold. But it was still pretty darned cold so we changed our minds and cooked them indoors.
I took the steaks out of the refrigerator about 40 minutes before I planned to start cooking them. I think they could have used an hour out as they were still pretty chilly when I put them in the pan.
Pete and Andi decided to split their steaks right down the middle.
Before starting to heat the skillet I seasoned the steaks with salt and pepper and let them sit a while.
I heated my cast iron skillet over high heat and added about 2 tablespoons of olive oil. When the oil was good and hot I added the steaks.
After the steaks had gotten a sear I added 3 tablespoons of butter.
I dropped in 2 large cloves of garlic (whole) and two sprigs of rosemary. I let the garlic and rosemary cook with the steaks for a few minutes.
Then Pete basted the steaks with the butter.
The steaks didn’t take long to finish cooking. Pete and Andi’s were done first since they’d cut theirs and like it a little more medium than Mr. C and I. Ours stayed in the pan a couple more minutes since it was still very thick.
We rested the steaks for several minutes and dinner was served!
Oh my gosh! That tender, juicy, steak!
I worried that Pete’s was underdone for his taste but he said it was perfect.
Is there anything like a thick delicious steak for dinner? I don’t think so!
I served the steaks with small baked potatoes (two potatoes each), a salad loaded with peppers, onions, dried cranberries, and much more, and some broccoli and cheese. We could barely move after eating!
My take on Kansas City Steak Company is this: the steaks were great but I was disappointed when they came. UPS just dropped the box on the porch and didn’t even knock. By the time I discovered the steaks had been delivered (around 1 p.m.) the dry ice had already melted. Thank goodness the steaks were still frozen! And, although the steaks were great, I can get the same cut at the same thickness locally for less.
But these were gifts and they were amazing!
New York Strip Steaks
Pan seared with butter, garlic, and rosemary these New York Strip Steaks are tender and juicy! If you’re looking for a really special dinner look no further!
- 2 16 ounce New York Strip Steaks
- salt and pepper to taste
- 2 tbsp olive oil
- 3 tbsp butter (unsalted)
- 2 large cloves of garlic (whole)
- 2 large sprigs rosemary
Allow steaks to come to room temperature
Season with salt and pepper
Heat olive oil in large skillet
When oil is hot add steaks and sear on all sides
Add butter and let melt
Add garlic cloves and rosemary and cook for a couple of minutes
Baste steaks with butter
Place garlic and rosemary on top of steaks while the steaks finish cooking
Allow steaks to rest for several minutes before slicing