How to Cook Bone-In Strip Steak: A Complete Guide

The bone-in strip steak, often known as the Kansas City strip steak, is one of the most flavorful and tender cuts of beef available. Its signature characteristics the marbled fat and the bone still intact contribute to its rich flavor and juicy texture. While many enjoy the convenience of boneless steaks, the bone-in version brings an enhanced depth of flavor and a perfect balance of tenderness and chew.

In this guide, we’ll walk through everything you need to know to cook the perfect bone-in strip steak, from choosing the best cut to cooking methods and serving tips.

Choosing the Right Bone-In Strip Steak

Before you even begin cooking, it’s essential to choose a high-quality bone-in strip steak. The right cut will make all the difference in achieving a flavorful, juicy result.

1. Look for Marbling

The marbling of the steak refers to the thin streaks of fat dispersed throughout the meat. This fat melts as the steak cooks, helping to keep it tender and juicy. When selecting a bone-in strip steak, look for good marbling, but not so much that it overwhelms the beef’s natural flavor.

2. Thickness Matters

A thicker steak is generally more forgiving during cooking. The extra thickness allows the meat to retain its moisture and flavor, especially when cooking over direct heat. For bone-in strip steaks, aim for a thickness of at least 1 to 1.5 inches for the best results.

3. USDA Grading and Sourcing

Look for USDA Prime or Choice cuts for the highest quality. USDA Prime steaks are the top tier, with excellent marbling and tenderness. USDA Choice is slightly less marbled but still offers great flavor and texture. Additionally, consider sourcing your beef from a reputable butcher or local farm to ensure you’re getting a high-quality product.

Preparing the Bone-In Strip Steak

Once you have your bone-in strip steak, it’s time to prepare it for cooking. The right preparation ensures that the steak cooks evenly and absorbs all the seasoning.

1. Thawing (if frozen)

If your steak is frozen, you need to thaw it properly before cooking. The best way to thaw steak is to place it in the refrigerator overnight. This slow thaw helps the steak maintain its texture and prevents the outer layers from cooking too quickly while the center remains cold. If you’re in a rush, you can use the cold-water thawing method, but never thaw steak at room temperature, as it can lead to uneven cooking.

2. Bringing to Room Temperature

For an even cook, let your steak come to room temperature before cooking. Allow it to sit on the counter for about 30 to 45 minutes before cooking. This helps the steak cook more evenly, as the center won’t be cold when it hits the heat source, preventing it from taking longer to reach the desired doneness.

3. Seasoning

When it comes to seasoning, less is more. A bone-in strip steak has natural flavor, and you don’t want to overwhelm it with too many spices or marinades. You can go with a simple seasoning of coarse salt and freshly cracked black pepper.

For added flavor, you can try a dry rub made of garlic powder, onion powder, smoked paprika, and a pinch of cayenne pepper. Alternatively, marinating your steak for 30 minutes to an hour can add depth, but it’s not necessary for a great steak.

4. Resting After Seasoning

Once seasoned, let the steak rest for about 10-15 minutes. This allows the seasoning to penetrate the meat, ensuring that the flavor is evenly distributed. It also gives the steak time to come to the right temperature, which helps with even cooking.

Cooking Methods for Bone-In Strip Steak

There are several methods to cook a bone-in strip steak, each providing a unique experience. Below are the three most popular ways to prepare this cut.

1. Pan-Seared Method

Pan-searing is a great way to get a perfect crust on your steak while keeping the inside tender and juicy.

Steps:

• Preheat the Skillet: Place a heavy cast-iron skillet over medium-high heat for 5-7 minutes. Cast iron retains heat well and creates an even surface for searing.
• Add Oil: Use a high-smoke-point oil like vegetable oil or avocado oil. You need just enough oil to coat the bottom of the skillet.
• Sear the Steak: Once the skillet is hot, add the steak and sear it for 3-4 minutes per side. You should hear a sizzle when the steak hits the pan. This helps form the delicious crust.
• Lower the Heat: After searing, lower the heat to medium and continue cooking until the steak reaches the desired doneness. You can also add a tablespoon of butter, smashed garlic cloves, and rosemary to the pan for extra flavor. Tilt the pan to spoon the butter over the steak as it cooks.
• Finish with Resting: Once cooked, remove the steak and let it rest for 5-10 minutes before slicing.

2. Grilling Method

Grilling is a classic method that adds smoky flavor to your steak. Here’s how to do it:

Steps:

• Preheat the Grill: Start by preheating your grill to medium-high heat, around 450°F. Make sure the grates are clean to avoid sticking.
• Season the Steak: Apply your seasoning just before placing the steak on the grill to avoid burning the spices.
• Grill Over Direct Heat: Place the steak over the direct heat section of the grill. Sear for 2-3 minutes on each side to develop grill marks and a crust.
• Move to Indirect Heat: Once the crust is developed, move the steak to a cooler part of the grill (indirect heat) and close the lid. Grill until the steak reaches the desired doneness.
• Check Doneness: Use a meat thermometer to ensure that the internal temperature is to your liking. Rest the steak before serving.

3. Oven-Broiling Method

Broiling is another excellent way to cook a bone-in strip steak, and it’s similar to grilling but with heat coming from above.

Steps:

• Preheat the Broiler: Set your oven’s broiler to high and preheat for about 10 minutes.
• Sear in a Skillet: Before broiling, sear the steak in a hot skillet on the stovetop for 2 minutes on each side to develop a crust.
• Finish in the Oven: Transfer the skillet to the oven and broil the steak for 5-7 minutes per side, depending on thickness and desired doneness.
• Rest Before Serving: After broiling, remove the steak and let it rest for 5-10 minutes.

How to Check Steak Doneness

The most accurate way to check the doneness of your steak is by using a meat thermometer. Here are the internal temperatures for different levels of doneness:

• Rare: 120°F – 125°F (cool red center)
• Medium-Rare: 130°F – 135°F (warm red center)
• Medium: 140°F – 145°F (pink center)
• Medium-Well: 150°F – 155°F (slightly pink center)
• Well-Done: 160°F and above (gray-brown center)

Alternatively, you can use the finger test, which involves pressing the steak with your finger and comparing its firmness to the fleshy part of your hand.

Resting the Steak

Once your steak has reached the desired doneness, let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping the steak tender and moist. Cutting into the steak too early can cause all those flavorful juices to spill out, leaving you with a dry piece of meat.

Serving Suggestions

Bone-in strip steaks are delicious on their own, but they pair wonderfully with various side dishes and sauces.

1. Side Dishes

• Grilled Vegetables: Asparagus, bell peppers, and zucchini are all fantastic grilled alongside your steak.
• Mashed Potatoes: Creamy mashed potatoes or garlic butter potatoes provide the perfect complement.
• Sauteed Spinach: A light, savory green can balance the richness of the steak.

2. Sauces and Garnishes

• Garlic Butter: Top your steak with a pat of garlic butter for an extra flavor boost.
• Chimichurri: A fresh herb sauce made with parsley, garlic, vinegar, and olive oil adds a tangy kick.
• Béarnaise Sauce: A classic French sauce made with egg yolks, butter, and tarragon.

Conclusion

Cooking a bone-in strip steak is not only about the right technique, but also about selecting the best cut, preparing it with care, and choosing a cooking method that suits your taste. Whether you choose to pan-sear, grill, or broil your steak, each method brings out different flavors and textures, making the bone-in strip steak a versatile and rewarding dish.

By following the steps outlined in this guide, you’ll be able to cook a steak that’s packed with flavor, tenderness, and juiciness every time. Pair it with the perfect sides and sauces, and you’ll have a meal that will impress anyone at your dinner table.