2X2 Beyond Organic Filet and KC Strip

Enjoy the best of both worlds with this premium steak bundle from Credence Farms, featuring two tender, buttery Filet Mignons and two bold, richly marbled Kansas City Strip Steaks. Sourced from our regeneratively raised, nutrient-dense beef, each cut is hand-selected for exceptional flavor and quality. Whether you're grilling for guests or treating yourself to a gourmet dinner at home, this bundle delivers a perfect balance of tenderness and taste—straight from our farm to your table.

Pan-Seared Kansas City Strip Steak with Garlic Herb Butter

Ingredients:

• 2 Credence Farms Kansas City Strip Steaks

• Salt and freshly ground black pepper

• 1 tbsp high-heat oil (avocado or grapeseed)

• 2 tbsp unsalted butter

• 2 cloves garlic, smashed

• 2–3 sprigs fresh thyme or rosemary

For the Garlic Herb Butter (optional but amazing):

• 4 tbsp softened unsalted butter

• 1 clove garlic, minced

• 1 tsp chopped fresh parsley

• 1/2 tsp chopped rosemary or thyme

• Pinch of salt

Instructions:

1. Bring to Room Temp
   Remove steaks from the fridge 30–45 minutes before cooking. Pat dry and season generously with salt and pepper.

2. Make the Herb Butter
   Mix softened butter with garlic, herbs, and a pinch of salt. Set aside or chill.

3. Sear the Steaks
   Heat a cast-iron skillet over medium-high heat until very hot. Add oil. Place steaks in the pan and sear undisturbed for 3–4 minutes until a deep crust forms. Flip and cook another 3–4 minutes for medium-rare (adjust time for desired doneness).

4. Baste with Butter
   Reduce heat slightly. Add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon melted butter over the steaks for 1–2 minutes.

5. Rest and Serve
   Remove steaks from pan and let rest for 5–10 minutes. Top with a pat of garlic herb butter before serving.

Serving Tip: Pair with roasted root veggies or a crisp farm-fresh salad for a nourishing, pasture-to-plate meal.