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  • 4 (10 oz.) Kansas City Strip Steaks
  • salt and pepper
  • 4 large russet potatoes
  • 4 tbsp. cold butter cut into pieces
  • 1 to 1½ cups heavy cream, boiling
  • 2 oz. blue cheese
  • salt and pepper
  • Source Customer Submission


Sometimes, when you have a beautiful steak like a KC Strip Steak, the best thing to do is nothing at all. Salt and pepper both sides and grill to medium, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks. Serve with mashed potatoes and enjoy.

Peel the potatoes and cut into thirds, each piece should be roughly the same size and shape, to cook evenly. Place in a pot with enough water to cover and add a Tbsp. of salt and bring to a boil. When the potatoes are tender, drain and place on a sheet pan in a 350 degree oven for five minutes to remove any residual moisture. Start cooking the Kansas City Strip Steaks at this point. Rice the potatoes in a ricer or food mill, you can do this with a hand masher or in a mixer but the consistency is not as fine. Add the butter and stir until the butter is melted, add the cream and blue cheese mix to combine, you may need to add a little more cream depending on the size of the potatoes.