Name: Kansas City Steaks with Lobster Béarnaise Sauce
Yield: Makes 6 servings
Ingredients: 1 2 1/3-pound live lobster; 1 cup (2 sticks) unsalted butter, divided; 1 shallot, sliced; 2 garlic cloves, chopped; 1 dried red chile, such as Japones or de árbol; 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; 6 14- to 16-ounce 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks; Coarse kosher salt

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Kansas City Steaks with Lobster Béarnaise SaucePornchai Mittongtare

Kansas city steaks (also known as New York strip steaks) are sirloin steaks that have the bone attached. If you can't find this cut, ask your butcher to cut the filet side off porterhouse or T-bone steaks, leaving the strip side with the bone for you. What to drink: A Merlot-based red with intense fruit and velvety tannins. Try a Bordeaux or a California blend.

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