Kansas City Strip Steak - (Sous Vide/Griddle)

[HighOnSmoke]

Dinner tonight will be Kansas City Strip Steak. I picked up a case of these from Zaycon Foods. The steaks will be cooked sous
vide at 125 for 2 hours then I will finish them up on the Blackstone Griddle. For information the steak was seasoned with Killer
Hogs AP Rub and some fresh cracked black pepper. I seasoned the onions and potatoes with the same AP Rub. We really love
this stuff!

Started with some onions and potatoes on the Blackstone. I parboiled the potatoes earlier today so they would cook faster.


The steak at the flip. 1.5 minutes per side.


My plate of goodness! Mushrooms were cooked on the stove by my wife.


Fantastic and quick Friday night dinner!

[Old Hickory]

Ohhhhh Myyyyy!!!  That  is a beautiful cook and meal.  What is the difference in a NY strip sirloin and a Kansas City strip steak?  They sure look similar, and NYS is one of my fav steaks to SV and finish with a char.

[HighOnSmoke]

Ohhhhh Myyyyy!!!  That  is a beautiful cook and meal.  What is the difference in a NY strip sirloin and a Kansas City strip steak?  They sure look similar, and NYS is one of my fav steaks to SV and finish with a char.

As far as I know no difference at all. They both come from the same part of the beef. I read it used to be called only KC Strip until some chef in New York changed the name to NY Strip. AND they both taste the same.

[Old Hickory]

Thanks Mike.

[sparky]

Oh my.  A whole lot of wonderful there.

[Michigan0626]

I am going to guess that those look to be about 3/4" thick.  And that sous vide from thawed. Did you find that 2 hours started to break it down too much, on the verge of mush? Or does that start around the 4'ish hour mark?

[ACW3]

Looks great!!  Plate me, Mike!!

Art

[tomcrete1]

Lookin Good Mike!

[HighOnSmoke]

I am going to guess that those look to be about 3/4" thick.  And that sous vide from thawed. Did you find that 2 hours started to break it down too much, on the verge of mush? Or does that start around the 4'ish hour mark?

It was about 2.5 hours in sous vide. I have cooked them as long as 5 hours and have never experienced a mushy texture.

[Michigan0626]

 

[Pappymn]

Looks like you have out a lot of miles on the Blackstone. I could never get myself to pull the trigger on Zaycon beef. I guess I like to give my beef the hairy eyeball.

Great looking plate BTW.


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[RAD]

I have a case of the same steaks and they are really great steaks. I only wish they were a bit thicker. Great marbling and taste.

[HighOnSmoke]

I have a case of the same steaks and they are really great steaks. I only wish they were a bit thicker. Great marbling and taste.

Totally agree Ray! I wish they were thicker, but still outstanding.

[UWFSAE]

Those home fries look pretty awesome as well!