Craving that perfect balance of tender and toothsome in your steak? Our grilled Kansas City strip recipe is nothing fancy, and nails perfectly grilled steaks every time. The trick is in the timing.
In this recipe:
Table of Contents
Forget complicated marinades or trendy techniques. We’re taking steak recipes back to the basics with our no-nonsense SPG and ancho rub that lets the beefy goodness of the strip shine through. This fundamental grilling recipe makes a damned good grilled steak on any grill, with that perfectly seared crust and juicy center with no fancy techniques or know-how required.
Kansas City strip steaks provide a first-class balance of flavor and tenderness, with less fat than ribeyes but enough marbling to ensure a juicy steak. Grilling them with the bone adds depth to the flavor, making it one of our favorite steaks to throw on the grill.
What is a Strip Steak?
Strip steak is a cut from the short loin of a cow, known for its lean texture and yet, beefy flavor. It’s a popular choice for grilling, thanks to its perfect balance of fat and tenderness, not to mention a cheaper price point than ribeye, which makes it a great choice for casual dinners and barbecues.
Kansas City Strip vs. New York Strip
The same cut by a different name….. the New York Strip Steak and Kansas City Strip Steak are the same.
When it comes to grilling, the Kansas City strip steak really shines with its bone-in charm. Part of the T-bone or thicker porterhouse steaks, the bone in a Kansas City strip not only amps up the steak’s flavor but also helps it stay juicy as it cooks. This has made it a top pick for grill lovers who swear by the rich taste that comes from cooking meat on the bone.
On the flip side, the New York strip is the boneless twin of the Kansas City strip, delivering all the beefy goodness you’d expect but with a quicker cooking time. Without the bone to conduct heat, these steaks can move from grill to plate a bit faster.
Both cuts are fantastic for a good sear over high heat, which locks in those perfect grill marks and sears the exterior while keeping the inside tender and juicy making you look like an absolute grilling pro. Though the Kansas City strip might take a tad longer on the grill, many find that this just leads to an even juicier steak, perfect for those who want their steak grilled just right.
Ingredients for Grilled Strip Steaks
- 2 Kansas City strip steaks (bone-in NY strip steaks), about 1” thick. Anything thicker and we recommend the reverse sear method. You can find strip steaks and most grocery markets or butchers. Look for even marbling and a fresh red color when picking out your steaks. We prefer choice or prime grade of beef for our steaks.
- SPG rub (a simple blend of kosher salt, black pepper, and granulated garlic). You could also use your favorite steak rub. We love the Jack Daniel’s steak blend you find at most grocery stores in the spice section.
- Ancho chili powder
How to Make Grilled Kansas City Strip Steaks
- Prep the Steaks:
- Dry the steaks with paper towels to ensure a perfect sear.
- Combine the SPG rub with ancho chili powder and evenly coat both sides of the steaks, including the edges and fat cap.
- Let the steaks rest at room temperature while you preheat the grill.
- Preheat the Grill:
- Set up your grill for direct heat and preheat to 500 to 600 degrees F. Because we are using a single layer fire, you don’t have to worry about setting up for a cool or hot side of the grill. See the notes in the recipe card for details on gas grill, charcoal grills, and pellet smokers.
- Clean and oil the grill grates to prevent sticking.
- Grill the Steaks:
- Place the steaks directly over the heat and sear for about 60 seconds per side, rotating them 90 degrees to create crosshatch grill marks.
- Flip and repeat, cooking to an internal temperature of 125 degrees to 130 degrees F for medium-rare, adjusting the time based on thickness. Always check your steak temp with a meat thermometer for the most accurate results. Besure to insert the probe far away from the bone when checking the doneness.
- For one-inch steaks, we aim for 2 to 3 minutes per side.
- Rest and Serve:
- Remove the steaks from the grill and let them rest for 5 minutes to redistribute the juices.
- Serve whole for a dramatic presentation or carve from the bone and slice against the grain for easier eating.
Girl Carnivore Expert Tips for Perfect Strip Steaks
- Seasoning: Allow the rub to penetrate the meat by resting the steaks after seasoning.
- High Heat: Ensure the grill is hot enough to sear the steak quickly, locking in flavors and juices.
- Don’t Force the Flip: Let the steak release naturally from the grill grates to prevent tearing. If the steak isn’t lifting easily, let it continue to sear for another 15 to 30 seconds to see if it will release easily on it’s own.
- Sear the fat cap: This step isn’t for everyone, but it’s one we never skip. Once the steaks are finished cooking, we use long grilling tongs to hold the steak with the fat cap directly on the grill grates to sear the fat cap. It adds that little extra crisp and char that we find you can only get from a grilled steak. Use caution, as this can cause flare-ups.
How to Serve Grilled strip steaks
Serve these mouthwatering Kansas City strip steaks with classic sides like grilled corn and vegetables, a foil wrapped baked potatoes, or a simple salad to let the steak shine as the star of your meal.
If you feel like dressing things up a little bit, add a dollop of compound butter over each steak as it rest. We love our roasted garlic butter for this. Or going steak au priovre and serving these with brandy peppercorn sauce and crispy duck fat fries.
Storage & Leftovers
Wrap any leftover streak tightly in foil or plastic wrap and store in the fridge for up to three days.
To reheat, place the steak, wrapped in foil, in an oven preheated to 325 degrees F for about 10 minutes. We love using the leftovers sliced over salads or for easy sandwiches and wraps.
More Grilled Steak Recipes
Beef Recipes
Smoked Beef Shank Over the Top Chili Recipe
Beef Recipes
Slow Cooker Beef Shanks
Beef Recipes
Sous Vide Teres Major Steak Recipe
Grilled strip steak is a straightforward yet impressive dish that’s sure to become a favorite. By focusing on the quality of the cut and this simple grilling technique, you can enjoy steakhouse-quality meals right at home. Try this recipe for your next family dinner or special occasion and savor the applause!
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Grilled Strip Steaks Recipe
Ingredients
- 2 Kansas City strip steaks (bone-in New York strip steaks) about 1” thick
- 1 tbsp SPG rub (salt, pepper, garlic) or your favorite steak seasoning
- 1 tsp ancho chili powder
Instructions
Prep the Steaks:
- Remove the steaks from the package and pat them dry.
- Combine the SPG rub with the ancho chili powder and rub the steaks on both sides, coating the edges and fat cap as well.
- Let the steaks rest at room temperature while you preheat the grill.
Preheat the Grill:
- Preheat your grill for a single-layer fire, direct heat. See our notes below for gas, charcoal and pellet grills.
- Adjust the air vents to allow the grill temperature to preheat to 500 to 600 degrees F.
- Clean and oil the grill grates.
Grill the Steaks:
- When the grill has preheated, gather your tongs and an instant-read thermometer. These steaks cook quickly, so having everything ready and on hand will help you nail the perfect internal doneness.
- Place the steaks directly over the heat and sear them for about 60 seconds.
- Using the grilling tongs, gently rotate the steaks 90 degrees to form sear marks, and sear for another 60 seconds. If the steaks don’t lift easily with the tongs, avoid tugging the meat, as this can tear it. Simply allow the steaks to sear another 15 to 30 seconds before rotating.
- Flip the steaks and allow them to cook for another 60 to 90 seconds, to a temperature of 130 degrees F for medium rare, or to your desired internal temperature. The thickness of the steaks will determine the cooking time.
- For one-inch steaks, we aim for 2 to 3 minutes per side.
Rest and Serve:
- Carefully remove the steaks from the grill and let them rest for 5 minutes before serving.
- We plate these steaks whole for dramatic effect or carve them from the bone, then slice them into thin strips against the grain to make eating easier.
Notes
- Prep the steaks as directed.
- Prep your gas grill by turning on all of the burners to high to preheat the grill.
- Clean and oil the grill grates.
- Adjust the knobs to allow the grill to reach an even consistent medium-high heat of 500 to 600 degrees.
- Grill the steaks as directed in the recipe card.
- Prep the strip steaks as directed.
- Pour lit charcoal into one even layer in your grill.
- Nestle the grill grate on top and lean and oil the grill grates. If using a ceramic grill, do not use the diffuser plates.
- Depending on the type of charcoal grill you are using, you may be able to adjust how close the grill grates are to the coals. If possible, try to place the grates at least 4 to 5″ above hot coals.
- Cover the grill with the lid and adjust the air vents for maximum air flow to allow the grill to get hot, about 10 minutes longer. You want the coals ashed over and glowing, not with wild flames.
- When the grill is hot, remove the lid. This will allow for even more air and increase the heat.
- Place the steaks on the grill grates and cook as directed to your desired internal temp.
- We use Cowboy Hardwood Briquets or Hardwood Lump when searing steaks for the best char-grilled flavor. If we have them on hand, we may add some hickory wood chips to the coals but since these steaks cook so fast, it’s not necessary.
- Prep your steaks as directed.
- Prep your pellet smoker for sear.
- Clean and oil the grates.
- When the grill is preheated, place the steaks in the center of the grill and cook as directed.
- Some pellet smokers may not get hot enough to sear. In that case, we recommend preheating a cast-iron skillet over the grill grates and searing the steaks for.
- We recommend Jack Daniel’s charcoal pellets for authentic grilled flavor when using a pellet smoker.
Nutrition
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FAQs
We aim for 2 to 3 minutes a side when grilling a 1″ thick strip steak over high heat for a medium-rare center. However, we always recommend a digital meat thermomter for the most accurate results.
The strip steak is right behind the ribeye and is a lean and tender steak making it a great choice for grilling
That’s like making someone pick their favorite child. One is not better than the other. Both the ribeye and the strip steak are great cuts of beef for grilling. The ribeye does tend to have more fat and be a little pricier than a strip steak though, so these may be factors to consider when choosing.
