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KANSAS CITY STEAKS
also known as New York strip steaks, are sirloin steaks that have the bone attached
With LOBSTER BEARNAISE SAUCE and CREAMED SPINACH 

Serving Size: 4
 Time: ~45 min
Cooking Time: ~30 min

Wine Pairing: Merlot-based red with intense fruit and velvety tannins.

NOTE:
Lobster meat and butter can be prepared 1 day ahead. Cool un-Cover, then cover and refrigerate.

Spinach Can be prepared 1 day ahead. Cool un-Cover, then cover and refrigerate.

Lobster Sauce

• Cook lobster in large pot of boiling salted water 13 minutes.
• Transfer lobster to baking sheet, cool slightly.
• Twist off claws; Scope out meat.
• Twist off tail; Scrape out any green tomalley.
• Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl.
• Cut tail meat from shell; add shell to bowl with body and legs.
• Cut all meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces.
• Place all meat in small bowl, cover, and chill.
• At same time, Prepare the Spinach
• Melt 1 stick of butter in heavy large pot over medium-low heat.
• Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes.
• Add lobster shell pieces and stir 5 minutes.
• Increase heat to medium. Add remaining 1 stick of butter, 1 tbs at a time, stirring until melted between additions.
• Add paprika; stir to blend.
• Strain butter into medium bowl, pressing on solids in strainer to release all butter.
• Discard solids in strainer.
• Let lobster butter cool to room temperature.
• Chill, covered, In refrigerator

Creamed Spinach

• Bring 1/4 cup water to boil in large pot.
• Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes.
• Add remaining spinach and toss until just wilted.
• Transfer spinach to strainer set over large bowl.
• Wrap spinach in paper towel, and squeeze water out.
• Transfer spinach to work surface; coarsely chop.
• Let it cool. Cover and Refrigerate.

Shopping / Ingredient List

Steak and Lobster Sauce.

• 1 live lobster, ~ 2lbs
• 2 sticks unsalted butter, divided
• 1 shallot, sliced
• 2 garlic cloves, chopped
• 1 dried red chile, such as Japones
• 1/2 teaspoon paprika
• 1/4 cup Sherry wine vinegar
• 2 tablespoons chopped shallot
• 1 tablespoon capers, chopped
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 tablespoon chopped fresh tarragon
• 4 1-¼" thick ~9-oz (or ~15 oz w/ bone)  New York strip (USDA PRIME Grade)

Creamed Spinach

• 1/4 cup water
• 4 6-ounce bags baby spinach leaves
• 2 tablespoons (1/4 stick) butter
• 1/3 cup chopped onion
• 1 bay leaf
• 1/2 dried small red Chile, such as Japones
• 1/4 teaspoon black peppercorns
• 1/4 cup all purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups whole milk
• 1/2 cup whipping cream

Lobster Sauce – Continue

IF CHILLED: Return lobster butter to room temperature before next step.

• Combine vinegar, chopped shallot, and capers in medium saucepan.
• Boil over high heat until almost all liquid evaporates, about 1 minute.
• Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl.
• Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes.
• Turn off heat. Whisk in lobster butter in 6 additions.
• Whisk in shallot mixture and tarragon.
• Season to taste with salt and pepper.
• Stir in reserved lobster meat.
• Season with salt and pepper.
• Keep lobster bèarnaise sauce over warm water.

Creamed Spinach – Continue

IF CHILLED: Bring Spinach to room temperature before next step.

Melt butter in heavy medium saucepan over medium heat.

• Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes.
• Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes.
• Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes.
• Strain béchamel sauce into medium bowl.
• Heat cream in heavy medium saucepan over medium heat until just simmering.
• Add béchamel sauce; whisk until mixture is smooth and begins to simmer.
• Add spinach and stir until heated through.
• eason to taste with salt and pepper.

Cook the Steak

Cooking the STEAK (~ 15 min)

• Bring steak to room temperature and rub with Coarse sale and pepper.

• Rub steaks with coarse kosher salt and pepper.
• Broil/Grill until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Use thermometer, 160F for Medium