Did I just cook a NY Steak or a KC Strip?

Actually, I already knew the answer to that question…at least how I see it.

The cut of meat in question in that photo was always called a New York Steak in our house. Technically, a loin cut from behind the ribs. Our neighbors down the street, from the mid-West, called theirs a Kansas City Strip. But, their steak had the bone left on! Yeah, baby…that’s the way to cook a New York. You take a T-Bone, cut away the little tenderloin side (save it for another day) and cook the strip loin side with the bone. Maybe in KC you can readily find bone-on strips…but, nowadays out west, good luck..unless you have a great butcher.

Anyway, I bought this steak, labeled a Prime New York, at Costco. And, I will continue to call it that until I find one with the bone on. Then, I’ll call it a KC Strip.

In addition, the NY/KC Strip rivalry is differentiated by the method of cooking as well. Arguably, a NY Strip is traditionally cooked in a screaming hot over/under broiler with minimal seasoning, while a KC Strip is cooked on a wood-fired grill with varied seasonings and sauces.

I did this one, heavily seasoned before with Kosher salt and fresh-cracked black pepper, on a really hot stove-top cast iron skillet. Then basted with butter, garlic, and herbs, and finished with some of my salt-free seasoning mix. Then, plated on top of a Worcestershire garlic butter herb sauce. Sherried Shallot Mushrooms served along side and some Garlic Mashed Cauliflower…we’re doing the Keto thing right now, so…potatoes are a No-No!

Whatever you choose to call this thing, it is a superbly flavored, juicy cut if cooked properly, ie, medium rare (130-135F). It can get real tough and chewy beyond that. You can get these cut real thin for steak sandwiches (about 1/2 inch) or, nice and thick (about 1 1/2 inches) for grilling like this one. I have included a great recipe for the Sherried Mushrooms below as well as my salt-free seasoning mix. The Garlic Mashed Cauliflower is prepared just like any Garlic Mashed Potato recipe.


  • For the steak:
  • 1 – 16 ounce Prime or Choice New York Strip steak
  • Canola oil
  • Kosher salt
  • Fresh cracked black pepperm
  • Unsalted butter
  • 2 medium garlic cloves, peeled, smashed
  • 1 fresh Rosemary sprig
  • Worcestershire sauce
  • For the Sherried Mushrooms:
  • 4 ounces of medium white mushrooms, quartered
  • Unsalted butter
  • Extra Virgin Olive oil
  • 1/4 cup Shallots, thin sliced
  • Kosher salt
  • Fresh cracked black pepper
  • 1/8 teaspoon of Cayenne
  • 3 tablespoons of dry Sherry
  • 1/4 cup of low-sodium chicken stock
  • For the Garlic Mashed Cauliflower
  • Cauliflower, cut into 2 inch chunks
  • Unsalted butter
  • 2 garlic cloves, peeled, thin sliced
  • Kosher salt
  • White Pepper
  • Half and half


  • Take the steak out of the refrigerator about an hour before cooking. Coat with olive oil. Season with Kosher salt and fresh cracked black pepper, heavy on the pepper.
  • Melt about 2 tablespoons of butter and 1 tablespoon of olive oil in a medium skillet over medium low heat. When the butter has melted, add the quartered mushrooms and sliced shallots. Stir well, turn the heat to low, and cook for about 20 minutes to caramelize. Do not let it burn. Season with salt and pepper. Add the sherry and the chicken stock, turn up the heat a little, and bring to a simmer. Lower heat and let the liquid cook off, about 10 minutes.
  • Cut up the cauliflower into 2 inch cubes and steam them for about 10 minutes. Drain well, return to the pan and add 2 tablespoons of butter, the sliced garlic, and 1/4 cup of half and half. Season with salt and pepper then mash until it reaches the consistency you desire, just like mashed potatoes. Or, use an immersion blender and puree if desired. Taste and reseason if neccessary. Cover the pan, set aside, and keep warm.
  • Heat a large cast iron skillet over medium high heat. Add 1 tablespoon of canola oil and swirl in the pan. When the pan is smoking hot, add the steak and let it cook until there is a nice brown on one side. Turn the steak and brown the other side well. Turn down the heat. Add 2 tablespoons of butter, the smashed garlic, and the rosemary sprig to the pan. Tilt the pan enough to submerse the garlic and rosemary in the butter. Then, start basting the steak. Baste it as much as you can stand. Turn the steak over and continue to baste with the butter. Cook until the internal temperature reaches 130 – 135F for medium rare.
  • Remove the steak to a cutting board and loosely cover with some foil.
  • Add another tablespoon or so of butter and 1 tablespoon of Worcestershire sauce to the pan and bring to a simmer to reduce slightly. Turn off the heat and let it sit for a few minutes.
  • To plate, pour some of the pan sauce on a medium serving platter.
  • Slice the steak against the grain in 1/2 inch slices and layer on the platter. Sprinkle with a small amount of Maldon sea salt or Kosher salt. Add the Sherried mushrooms around the slices. Serve with the garlic mashed cauliflower on the side.