Courtesy Joseph Rizza, executive chef, Prime & Provisions, Chicago
The Kansas City strip—with the bone in, a nice rim of fat on the outside and quality marbling throughout—is a meat lovers’ dream. At Prime & Provisions in Chicago, Executive Chef Joseph Rizza uses dry-aged steak for a more concentrated, meaty flavor. If your butcher dry ages in-house, you’re encouraged to follow Rizza’s lead. Bonus: This recipe will teach how to get that perfect crosshatch pattern on your meat.
- 1 18-ounce Kansas City strip steak
- Kosher salt
- Fresh-cracked black pepper
- Olive oil
Approximately 30 minutes before cooking, remove steak from refrigerator. Let sit at room temperature.
Warm grill to maximum heat, 550–600˚F. Season steak evenly with salt and pepper on both sides. Brush grill grates with olive oil. Place steak on grill and lower heat slightly. Cook for 2 minutes, and then rotate 90˚ and cook for another 2 minutes. Flip steak, and cook for 2 minutes. Rotate 90˚ and cook until probe thermometer inserted into thickest part of steak registers 125˚F for medium rare. Remove steak from heat. Let rest 6–8 minutes. Serves 2.
Chappellet 2015 Signature Cabernet Sauvignon (Napa Valley). “When pairing wine with steak, the answer is usually easy—big reds,” says Adam Sweders, head sommelier at Prime & Provisions. “But let’s analyze this a bit for a specific choice within that very broad spectrum. . .You’re best taking a fruit-forward approach with the wine, something with a ripened sense to tone down the spice. Be careful as to not go too ripe though, because you’ll slowly head into high-alcohol wines that will combat the spice. So, we head to the mountains of Napa. Slightly cooler, lower alcohol, still-ripened fruit. With the less-ripened fruit and mountain soils, a certain degree of the earth will be able to shine.”