Kansas City Strip Steak (Bone-In, Cast Iron)
By Keisha Jefferson · Soul Food Carnivore · Updated 2026-05-09
KC strip is a bone-in strip steak from the short loin. Pan-sear 4 min/side in butter. 27g protein, 14g fat per 100g cooked. $14-18/lb at most butchers.
Kansas City strip steak is a bone-in version of the New York strip — same muscle (longissimus dorsi), with the rib bone left attached. Some butchers use the names interchangeably; technically Kansas City strip has the bone, NY strip is boneless. An 8-ounce cooked KC strip delivers 61g protein, 32g fat, and 530 calories. The bone insulates the section of meat closest to it, producing a slightly more medium-rare gradient on that side — a feature, not a bug. Pan-sear in cast iron with butter for 4 minutes per side at high heat; pull at 125°F for medium-rare. KC strip runs $14 to $18 per pound at most butchers, slightly cheaper than ribeye and slightly more expensive than boneless NY strip. The cut has a less prominent fat cap than ribeye (14g fat per 100g vs 18g) and a slightly chewier texture; some carnivore eaters prefer it for that reason.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 8 oz KC strip cooked | 61g | 32g | 530 |
| 1 tbsp butter (basting) | 0g | 11g | 100 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 61g | 43g | 630 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak generously on both sides 40 minutes to 24 hours before cooking.
- 2
Heat a cast iron skillet over high heat until smoking. Add 1 tbsp butter.
- 3
Pat the steak dry. Place in the pan, bone parallel to the long edge of the steak.
- 4
Sear the first side for 4 minutes without moving. The crust should be deep brown.
- 5
Flip. Add the second tbsp of butter. Sear for 3 minutes, basting in the last 60 seconds.
- 6
Sear the fat strip on the bone side for 1 minute, holding with tongs.
- 7
Pull at 125°F internal for medium-rare (rises to 130°F during rest).
- 8
Rest 5 minutes. Slice meat off the bone, then slice across the grain.
Nutrition per Serving
Frequently Asked Questions
Kansas City strip vs New York strip — what's the difference?
Same muscle (longissimus dorsi from the short loin). Kansas City strip has the rib bone attached; New York strip is boneless. Some butchers and steakhouses use the names interchangeably or apply regional preferences (Kansas City steakhouses tend to label it KC strip; East Coast steakhouses tend to label it NY strip). Macros are nearly identical. The bone-in version is slightly cheaper per ounce of meat.
Why does the meat near the bone look less cooked?
The bone is a heat insulator. Meat directly adjacent to the bone cooks 5-10°F slower than the rest of the steak, so a KC strip cooked to 130°F average will have the meat near the bone at closer to 120-125°F. This is normal and considered a feature — it gives the bone-side a more medium-rare bite alongside the rest of the steak. Some people specifically eat the bone meat last for the contrast.
How do I get the fat cap to crisp?
Don't try to crisp the entire fat cap during the regular sear (it's not in contact with the pan). Instead: after the two main sides are seared, hold the steak with tongs so the fat strip touches the pan, and sear that strip for 60-90 seconds. The fat renders fast in a hot dry pan. This step takes most of the chewy uncooked-fat texture out and adds satisfying crisp.
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