Savory Rubbed T-bone Steak with Double-Corn Pudding

Savory Rubbed T-bone Steak with Double-Corn Pudding

Yield: 4 portions

Cumin, ground - 3 Tbsp.
Coriander seed, ground - 3 Tbsp.
Mustard seed, ground - 2 Tbsp.
Kosher salt - 1 Tbsp.
Chipotle powder - 1 Tbsp.
Garlic powder- 1 Tbsp.
Red-wine vinegar - 3 Tbsp.
T-bone steaks - about 12-oz. each, 4
Garlic oil - 2 Tbsp.
Salt - pepper to taste
Olive oil - 4 tsp.
Double-corn pudding (recipe follows)

Method:

  1. Combine cumin, coriander, mustard seed, salt, chipotle powder, garlic powder and vinegar in small bowl or jar. Refrigerate, covered. Can be stored up to 1 week.

  2. Lightly coat steaks with oil. Coat both sides with rub; season with salt and pepper.

  3. Grill steaks to desired doneness. Place each on serving plate with pudding inverted onto plate.

Double-corn pudding

Yield: 4 portions

Corn-on-the-cob, husked - 2 ears
Heavy cream - 1 cup
Water - 1 cup
Garlic, minced - 1 clove
Olive oil - 1 Tbsp.
Kosher salt - 2 tsp.
Polenta (not instant) - 1/2 cup
Eggs, lightly beaten - 2
Monterey Jack cheese, grated - 1/2 cup
Fresh thyme, finely chopped - 1 tsp.

  1. Remove corn kernels; reserve. Break each cob in thirds. Place in saucepan with cream and water; bring to simmer. Turn heat off; let stand 6 hours or overnight. Remove cobs. Add water to remaining liquid to reach 2 cups.

  2. Saute garlic in oil; add cream-water mixture and salt. Bring to boil and reduce to medium heat; slowly whisk in polenta. Cook, stirring frequently until thickened, 10 to 15 minutes.

  3. Remove from heat; cool. Add eggs; incorporate. Fold in cheese, corn kernels and thyme. Butter 4 6-oz. ramekins. Divide mixture into ramekins. Bake at 375F for 20 to 25 minutes. Cool slightly; serve warm.

Note: Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.