Chargrilled Kansas City Strip Steak

6 Min Read

Meaty, beefy, and packed with flavor, a Chargrilled Kansas City Strip Steak is fabulous. Cooked over high heat to lock in all the flavor, this amazing steak is as good – or better – as any top steakhouse offering. Are you craving a big and bold steak? This is the recipe for you, my friends!

Thick, perfectly marbled steaks are a thing of beauty, and when they’re grilled just right and kissed with char and smoke, they are insanely delicious. And altho I love a good cast iron pan sear (and think everyone should master it) there’s something about that authentic grilled flavor you can only get from a charcoal grill.

This is an easy Kansas City strip steak recipe, and like all my recipes, it’s packed with flavor. Fire up that grill, and let’s get cooking!

Kansas City Strip Steak vs New York Strip – What’s The Difference?

A New York strip steak and a Kansas City strip steak are essentially the same cut of meat, but the Kansas City cut has the bone still on it.

What You’ll Need

This recipe is for 1 steak, which will feed 2 people or one hungry meat-eater. The recipe is easily doubled or tripled – make as much as you need and have room for on your grill! It’s the perfect cut of beef as you learn how to grill a steak on charcoal like a pro!

  • A charcoal grill – any works but we used an old-school Weber Kettle for this recipe.
  • Charcoal – we used Jack Daniel’s charcoal briquets and a handful of Jack Daniel’s grilling wood chips for this steak.
  • Kansas City Strip steak – See my tips below for how to buy a great steak.
  • Salt – I like using kosher or flake salt.
  • Girl Carnivore Ooomami seasoning – or your favorite steak seasoning.
  • Butter – compound butter or a drizzle of olive oil.

How To Buy A Bone-In Kansas City Strip Steak

Before you rush out to buy your steak, here are some pointers to help you get the best steak for grilling for your bucks.

  • There are 3 grades of beef in the USA: select, choice, and prime. Most supermarkets carry select, Costco has choice, and prime is reserved for butchers and restaurants (though some grocery store meat counters will also offer prime.) The dry aged steak shown in this recipe was was purchased from online meat distributor Porter Road.
  • Look for well-marbled meat and some fat but not excessive amounts of it.
  • Beef should be dark red in color and there shouldn’t be much red liquid (myoglobin) in the package.
  • Buy steaks with a nicely sized bone in relation to the meat – you can’t eat the bone, after all.

Is That Blood In The Bottom Of My Beef Package?

No, it’s not blood. Steaks – and in fact all beef – is drained of blood before processing. What you’re seeing is myoglobin, a protein responsible for giving meat its red color. Seeing some in the bottom of a package is fine, but a lot could mean the meat has been sitting around.

How To Grill A Kansas City Strip Steak

Prep your grill by preheating the charcoal in a charcoal chimney. You can tell the charcoal is ready when it is about 70% ashed over, about 15 minutes in in the chimney.

Pour the charcoal into the grill on one side, building a 2-zone fire.

Add the grate to the grill and close the lid, but open the air vents to allow the grill to heat up.

Rub the steak with a liberal amount of salt and sprinkle with Girl Carnivore Ooomami seasoning.

Check that your grill is hot – somewhere around 425-500-F.

Place the steak over direct heat and cook for 1 minute, then rotate it and cook it another minute. If your steak sticks or tugs, don’t move it yet – you want those grill marks!

Flip and move the steak to the cooler side of the grill.

Close the lid and cook the steak until it reaches an internal temperature of 125-F to 130-F degrees (medium-rare steak), or to your desired doneness, with an instant-read thermometer.

Remove the steak and rest it on a platter, top it with the butter, and tent it with foil for 5 minutes.

Slice the steak from the bone and cut it into thin strips.

Serve hot and enjoy!

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