Crispy Butter Basted KC Strip with Charred Tomato Salad
Two thick-cut KC strips seared hard in cast iron, basted in herb butter until golden and medium-rare. Served alongside a sharp charred-tomato salad with garlic and red onion—the whole plate ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks (about 12 oz each) KC strip steaks (1.5 inches thick)
- 3 tbsp butter
- 4 sprigs fresh rosemary and thyme sprigs
- 1 lb cherry tomatoes
- ½ medium red onion
- 1 whole lemon
- 1 pinch fleur de sel or finishing salt
Instructions
- 1
Pat steaks dry with paper towels. Season generously on both sides with salt and cracked black pepper.
- 2
Heat cast iron skillet over medium-high until it just starts to smoke, about 2 minutes.
- 3
Sear steaks 90 seconds per side without moving. They should develop a deep crust.
- 4
Add butter and herb sprigs, then tilt skillet and baste steaks for 2 minutes until butter froths and foams.
- 5
Halve cherry tomatoes and thinly slice red onion. Toss with olive oil, a squeeze of lemon, salt, and pepper.
- 6
Rest steaks 5 minutes on a plate. Finish with fleur de sel, squeeze of lemon, and a drizzle of the brown butter from the pan.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- cutting board
- knife
- small bowl
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