Bone-In Kansas City Strip with Bourbon–Black Peppercorn Pan Sauce

Steps

1. Step 1

   Pat the steaks completely dry with paper towels. Season them all over, including the edges, with the kosher salt and cracked black pepper. Set them on a rack or plate and leave uncovered at room temperature for 45 minutes (or salt them in the fridge up to 24 hours ahead and pull them out 45 minutes before cooking).

   45 min, hands-off

   • 2 bone-in Kansas City strip steaks, about 1 1/2 inches thick (1 1/4 lb each)
   • 2 tsp kosher salt
   • 1 tsp coarsely cracked black pepper
2. Step 2

   Heat the oven to 250°F and set a rack in the middle. Have a cutting board or warm plate ready for resting.

   250°F

3. Step 3

   Set a large cast-iron skillet over medium-high heat for 4 to 5 minutes, until a drop of water skitters and evaporates instantly. Add the oil and swirl to coat.

   5 min

   • 1 tbsp neutral oil, such as canola or grapeseed
4. Step 4

   Lay the steaks in the pan away from you and press down briefly so they make full contact. Sear without moving them for 3 to 4 minutes, until a deep brown crust forms, then flip and sear the second side 3 minutes. Use tongs to hold the steaks on their fat edge for 1 minute to render it.

   8 min

   • 2 bone-in Kansas City strip steaks, about 1 1/2 inches thick (1 1/4 lb each)
5. Step 5

   Lower the heat to medium. Add 3 tbsp of the butter, the garlic and the thyme. As the butter foams, tilt the pan and spoon it over the steaks continuously for 2 to 3 minutes. An instant-read thermometer in the thickest part away from the bone should read 125°F for medium-rare (130°F for medium); if the steaks need more time, move the skillet to the oven for 4 to 6 minutes rather than browning them further.

   3 min

   • 3 tbsp unsalted butter
   • 4 cloves garlic
   • 4 sprigs fresh thyme
6. Step 6

   Move the steaks to the cutting board or warm plate and let them rest, loosely tented with foil, for 10 minutes while you make the sauce. Discard the garlic and thyme and pour off all but about 1 tbsp of fat from the skillet.

   10 min, hands-off

7. Step 7

   Set the skillet over medium heat. Add the shallot, cracked black peppercorns and green peppercorns and cook, stirring, for 1 to 2 minutes, until the shallot softens.

   2 min

   • 1 large shallot
   • 1 tsp black peppercorns
   • 1 tsp green peppercorns in brine
8. Step 8

   Take the pan off the heat and pour in the bourbon (it may flare up briefly if you are on gas, so stand back). Return to the heat and simmer, scraping up the browned bits with a wooden spoon, until the bourbon is reduced to a glaze, about 2 minutes.

   2 min

   • 1/3 cup bourbon
9. Step 9

   Pour in the beef stock and simmer briskly until reduced by about half, 4 to 5 minutes. Stir in the cream and Dijon and simmer 2 to 3 minutes more, until the sauce coats the back of a spoon.

   8 min

   • 1 cup beef stock
   • 1/3 cup heavy cream
   • 2 tsp Dijon mustard
10. Step 10

    Off the heat, swirl in the remaining 1 tbsp butter, the Worcestershire and any juices from the resting board. Taste and add salt as needed.

    1 min

    • 1 tbsp unsalted butter
    • 2 tsp Worcestershire sauce
    • salt
11. Step 11

    Cut each strip off the bone in one piece, then slice across the grain about 1/2 inch thick. Fan the slices on a platter, sprinkle with flaky salt and spoon the sauce over the top or pass it alongside.

    5 min

    • 1 tbsp flaky sea salt, for serving

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026