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  • 4  Kansas City Strip Steaks
  • Sauce:
  • 1 large onion, chopped
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. Worcestershire Sauce
  • 2 tsp. Dijon Mustard
  • 4 tbsp. chopped parsley
  • Blackened Seasoning:
  • 1 tbsp. paprika
  • 2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. white pepper
  • 1 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • Steak:
  • 1 tbsp. olive oil
  • Source Customer Submission


In a saute pan, add 1 tbsp. of olive oil and the sliced onions. Saute the onions until brown and carmelized. Add the lemon juice, Worcestershire Sauce, and Dijon Mustard. Keep warm until Kansas City Strip Steaks are ready. Stir in the chopped parsley at the last minute. Mix together blackened seasoning and rub the steaks with the mixture. Lightly brush the steaks with olive oil. Preheat grill or grill pan. Place steak over direct high heat and sear for 1 to 2 minutes. Lift the steak and turn 90 degrees and sear for 2 more minutes. Flip and sear the reverse side for 1 to 2 minutes, and then turn 90 degrees and sear for 2 minutes more. Continue to cook over indirect medium heat until steaks have reached desired doneness (remove at 135-145 degrees for medium rare). Serve steaks with the onion sauce. Serves 4-6