Grilled Kansas City Strip Steak

Method

1. Look for strip steaks with a good fat cap along one edge and fine marbling through the meat; this cut has a firmer, beefier bite than ribeye. Choose steaks at least an inch thick so they can char without overcooking.

2. At least 40 minutes ahead, pat the steaks dry and season all over with the kosher salt, then leave them uncovered at room temperature. Early salting seasons the interior and dries the surface for better browning.

3. Just before grilling, blot the steaks dry again and rub them with the oil, then season with the black pepper, garlic powder, and onion powder. A dry, oiled surface grips the grate and forms a crust.

4. Heat the grill to high, around 500 F, and scrape the grates clean. A fully preheated grill is what delivers those deep sear marks and prevents sticking.

5. Lay the steaks down and grill for about 3 minutes without moving them, then rotate 45 degrees and cook 2 more minutes for crosshatch marks. Flip and repeat on the second side.

6. Stand each steak on its fatty edge with tongs for about 30 seconds to render and crisp the fat cap. This adds flavor and keeps the edge from being chewy.

7. Check the center with an instant-read thermometer and pull the steaks at 120 to 125 F for rare, 130 F for medium-rare, or 140 F for medium. The temperature will rise about 5 F as they rest.

8. Move the steaks to a board, top each with half the butter, and rest them for 7 to 8 minutes. Resting lets the juices settle so they stay in the meat when sliced.

9. Slice the strips against the grain into half-inch pieces and finish with a pinch of flaky sea salt. Spoon any board juices back over the slices before serving.

Cooking times vary by equipment -- cook to temperature and to taste.