This 2″ thick 16oz. Mino Prime KC Strip is essentially the same as a 16oz. New York Strip it is still cut from the short loin of the cow, and it’s a tender cut that has a bit of marbling throughout the meat. Leaving the bone on gives this cut the Kansas City name. Leaving the bone attached releases flavor that you may not get with the a regular cut New York, which is why the Kansas City bone-in strip is a popular option to choose for any steak lover.
I like to prepare this cut with Maldon Salt, searing each side on high heat for 3 minutes each side to get a nice crust. Make sure your meat is at room temperature before grilling or searing in a cast iron making it more tender then when cooked straight out of the fridge.
Check out this Instagram post for a closer look