Chef Bill Dworzan from '37 Steak shares grilling tips, recipes

KANSAS CITY, Mo. - Chef Bill Dworzan from '37 Steak shares some steak and shrimp grilling tips. Have a tip? Share it with us at the bottom of this story.

16 oz. Kansas City Strip steak


·         4 each 16 oz. Kansas City Strip steaks (Certified Angus Beef)

·         2 tablespoons canola oil

·         2 teaspoons '37 Steak seasoning

·          ¼ stick unsalted butter


Put the steaks in a large baking or marinade dish.

Rub steaks with canola oil and sprinkle steaks with half of '37 Steak seasoning. Let steaks stand at room temperature for 20 minutes. Place the butter and the other half of the '37 sSteak seasoning in a sauté pan and melt on the broiler grates.

Light a grill to high heat.

Grill the steaks on both sides turning them four times until they are cooked to desired temperature. Medium rare will be about 120 degrees in the center. Transfer the steaks to a plate and brush with the butter seasoning. Let steaks rest for five minutes before serving.

'37 Steak aeasoning


·         ¼ oz. cumin

·         1/4 oz. cayenne

·         2 1/2 oz. paprika

·         4 oz. granulated garlic

·         2 1/2 oz. black pepper

·         4 oz. onion salt

·         6 oz. kosher salt

·         1/4 oz. oregano

·         1/4 oz. basil


Combine all ingredients in a mixing bowl and store in a clear dry container. 

Grilled Shrimp Scampi


  • 12 jumbo shrimp, peeled and deveined
  • 1/2 cup canola oil
  • 8 garlic cloves
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper
  • 1 stick unsalted butter
  • 1 large lemon, zested and juiced
  • 1 tablespoon chopped tarragon leaves
  • 2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
  • 1/4 cup chopped fresh Italian parsley leaves plus sprigs for garnish


Put the shrimp in a large baking or marinade dish.

Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 20 minutes.

Light a grill to high heat.

Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about one and a half minutes per side. Transfer the shrimp to a plate.

Melt butter in a large sauté pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about one minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

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