Look what we got going on here, we're going to be doing some Kansas City strip steaks. We're going to be using some of our Kansas City rubbed smoke, this will do it all right. So, um, where is this cut from? Jitterbug uh Shortline a little short line man back up back of the car with the whole the whole tenderloin extremely tender. Yeah, it's not like a ton of fat in it just like the back strap of a deer. Yes, that's basically what that kind of nails it man. So, uh so there's not much to do for this recipe not a lot of times in Kansas you'll get this steak but it might be bone in right but uh it's often served yeah it does a half of a T-bone. It's like a half a T-bone right and you know when you get your T-bone um you know you got one side is the tenderloin and one side is of course look at this yeah sure it's called that it's called Kansas City street yeah yeah can you imagine the bone the T-bone up there all right.
So, uh we're gonna cook them one at a time. We're gonna do a cast iron pan that's the best way to do a steak right um a lot of steak aficionos will say that to you and I we agree right the best steaks come off good cast iron pan like that. So what we're going to do is let's season it up with some SPG. It's got the salt pepper garlic yeah you know you need that oh man that's a light coat yeah flip them flip them there we go yeah and we're going to be going to a hot hot pan here it's all about searing and Searing hard so uh all right throw one on a you can see there you go all right moving on yeah let me do one let me do one and uh do that yeah it is all right it sounds really good man that sounds very nice I'll put this on foreign there we go now of course the Kansas City it's predominantly the sugar brown sugar right so this will burn real quick but we want that Char right so that's why we're applying it now.
We'll do a quick flip this Baby's gonna be done that quick flip a little dusting on the other side done good do it all right so in this great this grayish area it turns up over here so let's see where the tendon area is once that becomes a little bit more gray then we're gonna flip it one more time dust it again and then out with the Kansas City and boom done put it off to the side let it rest get the next one on there keep the rotation going when you got you don't need a temp probe when you see like that fine line that cross going that you can kind of just see it and you just know that that's perfectly rare perfectly the way you want it to be still moving in the pan all right done deal all right oh yeah a little more of your canvas so let's get that done let that sit for a little bit two more minutes yeah just kidding I don't feel like you're cheap that's about there boom look at that perfect yeah put it right down look at that that's what you're after man that's the texture you want a good Steakhouse is going to serve with you that way and if they're not yeah yeah you got to go to the next Steakhouse that's that Kansas City right there you get that from the sugar that caramelization that brown yep and do that but I think it's just about done I want to go any longer on that baby ready all right this is the good part get this one off did it sit on the board and of course we want it to rest all right we want that uh moisture to repermeate the whole piece of meat but you know all about that so we're gonna let it rest put a little foil just let it slowly and now next put on your canvas now if you're looking for Kansas it's in a lot of stores um but you can go online as well or you can go you know show these places they sell good stuff yeah.
So remember this the next time you're looking for a recipe for your picks check out barbecuepitboys.com yeah well done Jeff
"WEBVTTKind: captionsLanguage: enlook what we got going on here we're going to be doing some Kansas City strip steaks we're going to be using some of our Kansas City rubbed smoke this will do it all right so um where is this cut from Jitterbug uh Shortline a little short line man back up back of the car with the whole the whole tenderloin extremely tender yeah it's not like a ton of fat in it just like the back strap of a deer yes that's basically what that kind of nails it man so uh so there's not much to do for this recipe not a lot of times in Kansas you'll get this steak but it might be bone in right but uh it's often served yeah it does a half of a T-bone it's like a half a T-bone right and you know when you get your T-bone um you know you got one side is the tenderloin and one side is of course look at this yeah sure it's called that it's called Kansas City street yeah yeah can you imagine the bone the T-bone up there all right so uh we're gonna cook them one at a time we're gonna do a cast iron pan that's the best way to do a steak right um a lot of steak aficianos will say that to you and I we agree right the best steaks come off good cast iron pan like that so what we're going to do is let's season it up with some SPG it's got the salt pepper garlic yeah you know you need that oh man that's a light coat yeah flip them flip them there we go yeah and we're going to be going to a hot hot pan here it's all about searing and Searing hard so uh all right throw one on a you can see there you go all right moving on yeah let me do one let me do one and uh do that yeah it is all right it sounds really good man that sounds very nice I'll put this on foreign there we go now of course the Kansas City it's predominantly the sugar brown sugar right so this will burn real quick but we want that Char right so that's why we're applying it now we'll do a quick flip this Baby's gonna be done that quick flip a little dusting on the other side done good do it all right so in this great this grayish area it turns up over here so let's see where the tendon area is once that becomes a little bit more gray then we're gonna flip it one more time dust it again and then out with the Kansas City and boom done put it off to the side let it rest get the next one on there keep the rotation going when you got you don't need a temp probe when you see like that fine line that cross going that you can kind of just see it and you just know that that's perfectly rare perfectly the way you want it to be still moving in the pan all right done deal all right oh yeah a little more of your canvas so let's get that done let that sit for a little bit two more minutes yeah just kidding I don't feel like you're cheap that's about there boom look at that perfect yeah put it right down look at that that's what you're after man that's the texture you want a good Steakhouse is going to serve with you that way and if they're not yeah yeah you got to go to the next Steakhouse that's that Kansas City right there you get that from the sugar that caramelization that brown yep and do that but I think it's just about done I want to go any longer on that baby ready all right this is the good part get this one off did it sit on the board and of course we want it to rest all right we want that uh moisture to repermeate the whole piece of meat but you know all about that so we're gonna let it rest put a little foil just let it slowly and now next put on your canvas now if you're looking for Kansas it's in a lot of stores um but you can go online as well or you can go you know show these Shelby's carries our line even uh Home Depot will carry some of our products and look at that all right time to give it a quick whip here it is a few more minutes foreign okay all right that caramelizes very fairly mm-hmm thank you foreign so here it is look at that look at this Char or call it what you want right the texture that's what you want on a good case and that's what we used oh yeah we use a little Kansas City you got that little Cayenne in there so there's a little background of heat in the KC but you all know about that so let's uh slice this you ready for the reveal you got it look at that whoa okay perfect you know you cook it much beyond that well that's up to you I mean we've actually had uh I like a cook full man well done okay that's up to you that's bitmaster privilege but this is the way you should really enjoy a great great cut of steak all right there you go folks foreign gonna lose some sleep over this okay oh yeah God bless that sugar and that little beet in there oh man oh perfectly safe perfect and we don't apologize so um remember this the next time you're looking for a recipe for your picks check out barbecuepitboys.com yeah well done Jeff\n"
