Kansas City Strip Steak
What's the difference between Kansas City Strip and New York Strip? We're going to fill you in on a little secret: almost nothing. It’s the bone-in version of a New York Strip. Apparently in the 1930's, restaurants in New York City decided that selling a steak named after Kansas City (where the stockyards and slaughterhouses were located) wasn't fancy enough, so they renamed it. Like all our beef, our strips are dry aged for at least 14 days, creating an incredibly flavorful cut.
The strip comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender piece of meat, but still yields a beautiful, solid steak that has the popular appeal of a filet, and the depth-of-flavor of the juicy ribeye cut.
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130 degrees (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it!! It helps the juices redistribute back into the meat. If you cut into your steak to quickly all the juices will end up on your plate and not in your belly….which would be a shame.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process