2 lbs. flatiron steak, flank steak or trimmed 1-inch-thick boneless ribeye
Kosher salt and black pepper
1 tbsp. olive or canola oil
3 tbsp. butter
2 cloves garlic, crushed
4 sprigs thyme
Corn & Spring Onion Maque Choux
2 tbsp. butter
3 ears corn, kernels scraped from cobs
1 bunch spring onions or scallions, sliced, whites and greens separated
1 rib celery with leafy tops, finely chopped
1 Fresno or red finger chile, seeded and chopped
1 jalapeño, seeded and chopped
2 large cloves garlic, chopped
½ cup heavy cream
½ lime, juiced (about 1 tbsp.)
1 tbsp. fresh thyme, chopped
Hot sauce, preferably Tabasco
Preheat a large cast-iron skillet over medium-high.
Let the steaks come to room temperature. Pat dry; season liberally with salt and pepper. Add 1 tbsp. oil, one turn of the pan, to the skillet. Add the steaks and cook 8 minutes, turning occasionally. Reduce the heat to medium, add the butter, garlic and thyme sprigs to the skillet, and use a large spoon to baste the steaks with the melted garlic-butter for about 1 minute. Transfer the steaks to a plate and let rest 10 minutes.
Meanwhile, for the maque choux, in a large skillet, melt the butter over medium to medium-high. Add the corn, spring onion whites, celery, Fresno chile, jalapeño and garlic. Cook, stirring often, until the corn is lightly browned at the edges, about 4 minutes. Add the cream and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from the heat; add the spring onion greens, lime juice, thyme and hot sauce to taste.
Slice the steak against the grain 1/4 to 1/2 inch thick. Shingle on plates and top with the maque choux.