The Perfect Steak! In this video, I’m going to show you how I cooked this Kansas City Stip Steak to perfection! A Kansas City Stip Steak is basically a bone-in New York Strip. I cooked this on my Ironworks Santa Maria Grill, over red oak. I enhanced this steak with a very easy board sauce, (recipe below).
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Board Sauce
Ingredients:
◦ 2 garlic cloves
◦ kosher salt
◦ ¾ to 1 cup Italian flat-leaf parsley
◦ 1 shallot (chopped)
◦ 1 tsp. smoked paprika
◦ ½ tsp. crushed red pepper flakes
◦ ½ tsp. ground cumin
◦ 1 tbsp. red wine vinegar
◦ 1 1/2 tbsp. red wine reduction
◦ 1 tbsp. e.v. olive oil
◦ 1 tsp. fresh squeezed lime juice (approximately)
◦ 5-6 green olives (pitted)
◦ 6 pads of unsalted butter
While waiting for the grill to come up to temperature, mince the 2 cloves of garlic on a wooden cutting board. After the garlic is minced, sprinkle a little kosher salt, then smash and rub the garlic/salt mixture into the board with the side of your knife. Mince a bunch (3/4 cup to 1 cup) of Italian flat-leaf parsley on top of the garlic. Add one chopped shallot on top of the parsley plus 5-6 green olives and mince. Make sure that the parsley, garlic and shallot are well mixed with the side of your knife. Add 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes and ½ teaspoon ground cumin to the herbs and continue mixing with your knife. Add 1 tablespoon of red wine vinegar, 1 1/2 tablespoon red wine reduction, 1 tablespoon olive oil and about 1 teaspoon fresh squeezed lime and mix. Evenly spread the mixture on the surface of your cutting board, and add 6 pads of unsalted butter, for which to lay the cooked steak on.
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The rights to the music used in this video (Never Enough by Soundbreak and Be er, Beards & BBQ by Rockin’ for Decades) were purchased through Epidemicsound.com
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