Steak With Corn & Asparagus
- 4 club steaks
- 1 tbsp. garlic powder
- 1 tbsp. paprika
- 1 tbsp. kosher salt
- ½ tbsp. black pepper
- 3–4 tbsp. olive oil
- Combine the garlic powder, paprika, salt and pepper in a bowl.
- Pat the steaks dry. Rub some of the spice mix onto each side of the steaks and let them sit for about 20 minutes.
- Heat a grill pan, or frying pan, over medium-high heat for 1–3 minutes.
- When the pan is very hot, drizzle each side of the steaks with a small amount of oil. Place the steaks in the hot pan so that they are not touching. (Depending on the size of your pan, you will probably do best cooking them in batches of two.)
- Cook for 4–5 minutes, then flip the steaks and cook another 3–4 minutes. NOTE: Timing will vary depending on how thick your meat is, and how well done you like it. If you prefer it very well done, you can sear on each side and then transfer to the oven to finish cooking there.
- Remove meat from the pan and let it rest at least 5 minutes before serving.
- Place fresh corncobs (whole or halved) into a pot of cold water. The water should cover the corn.
- Cover the pot and place over high heat. When the water boils, leave the corn in for 1–2 more minutes; then the corn is ready.
- If serving immediately, place hot corn in a serving dish. If serving soon, pour out the cooking water and replace with cold water. Leave corn in the water until ready to serve. If you’re refrigerating the corn for much later, leave corn in the cold water until corn is fully cooled. Then remove from water, place in a container or ziptop bag and refrigerate.
To cook the corn:
- Bring a pot of salted water to a boil.
- Place asparagus into the water and cook 3–4 minutes, until bright green and tender, but not mushy. Remove and immediately place in cold water. Serve with a squeeze of fresh lemon (optional) and a sprinkle of salt.
To cook the asparagus: