We all know that a Kansas City Strip is one of the greatest steaks you can eat, but we've discovered a way to get the most out of it. We don't approach this as an exact science because we all have different tastes and cooking is, after all, an art form. But, because Bad Ass Shit does the work for you, all you have to do is follow these simple instructions for a seriously excellent steak.
Bad Ass Steak
Bad Ass Steak
Dust your steak all over (top, bottom, and sides) with Bad Ass Shit. Pat down the seasoning so it sticks to the meat.
Technique: As a general rule, you should grill a high quality steak on high heat (450-500°F; 232-260°C). A lower quality steak will likely benefit from a slower cook (275-300°F; 135-177°C).
While the grill heats up, bring the meat to room temperature before you put it on the grill. If you don’t, the outside will cook much faster than the cold inside, and you will get a dry exterior with a cold interior.
Grill the steak about 5-7 minutes per side at high temperatures or 15-20 minutes per side at the lower temperatures mentioned above. The actual amount of time will depend on the thickness of the meat and your preference for doneness.
Remove the steak from the grill and let the meat rest about 10 minutes. This will keep the flavorful juices inside the steak where they belong. Cut into one too early, and the juices will run all over the plate.
Slice and enjoy!
Cut into the steak in the center. Rare meat will be red; medium rare will have a little red in the center turning to pink; medium will have some pink in the center; medium well will have a mostly gray or brown color.