- E3 KC Strip Steak
- Salt
- Pepper
- Garlic Salt
- Avocado Oil
- Butter
- Time and patience 

     (Dry Brine)

  • Pat Steak Dry
  • Add a half teaspoon of coarse ground kosher salt on each side of steak.
  • Place uncovered steak on a metal rack and place in the refrigerator.
  • Allow steak to rest in fridge for at least 24 hours, but no longer than 72 hours.
  • Steak surface will darken in color and harden. This is normal.

  • Pull steaks from fridge an hour before you plan to start cooking to allow them to come up to room temperature. Preheat the oven to 210 degrees. Put another bit of seasoning on the steaks just before putting them in the oven. Add more salt, pepper, and garlic powder. Place the rack with the steak still on it on a cookie sheet an into the oven once it has reached 210 degrees.

    Monitor steaks internal temperature with an instant read thermometer, beginning after about 15-20 minutes. Thicker steaks will take longer, but you can never un-cook a steak. We are cooking this steak to medium rare and will pull it from the oven at about 110 degrees, internal. You’ll need to reach a higher temperature if you want a more thoroughly cooked steak.

    When the steak gets to the 100-degree mark, internal. Begin to heat a cast iron skillet on the stove with about 1-2 tablespoons of avocado oil to the smoking point. Avocado oil has one of the higher smoke points and will let you sear a bit hotter. Once the steak hits the 110 degrees mark, place it straight into the pan and allow it to sear for 1-2 minutes per side. Be sure to continue checking the internal temperature as it may climb faster than you think. You’re looking for 130-135 degrees for a medium rare steak. You can adjust your internal temps according to your cooked preferences. Once both sides are seared, use tongs to sear the edges. It really isn’t necessary to allow a steak cooked this way to rest, but it won’t harm either.

    The final step is to add a large pat of butter on top and enjoy!

    Recipe by: Bill Konway