Equipment
Ingredients
Smoky Paprika Butter
- 50 g unsalted butter, softened at room temperature
- 3 g smoked paprika
- 1 garlic, minced
- 2 g kosher salt
Charred Sweetcorn Salad
- 2 sweetcorn, kernels sliced off the cob
- 10 ml olive oil
- ½ red onion, finely diced
- 1 jalapeno, seeded and finely diced
- 10 g fresh cilantro, roughly chopped
- 15 ml lime juice, freshly squeezed
Steak
- 500 g beef ribeye steak, two 250g steaks, 2.5cm to 3cm thick
- 8 g kosher salt
- 4 g black pepper, freshly ground
- 15 ml olive oil
Nutrition (per serving)
Method
In a small mixing bowl, combine the softened butter, smoked paprika, minced garlic, and salt. Mix thoroughly until the spices are evenly distributed.
Transfer the butter mixture onto a piece of plastic wrap or parchment paper, roll into a tight cylinder, and chill in the refrigerator for at least 30 minutes to firm up.
Take the ribeye steaks out of the refrigerator, pat them completely dry with paper towels, and season generously on all sides with kosher salt and black pepper. Let them sit at room temperature for 20 minutes.
Heat a dry cast iron skillet over high heat. Add the sweetcorn kernels in an even layer. Let them cook undisturbed for 2 to 3 minutes until deeply charred, then toss and cook for 2 more minutes. Remove from the skillet into a mixing bowl.
To the bowl of charred corn, add the diced red onion, minced jalapeno, chopped cilantro, olive oil, and lime juice. Toss well to combine and set aside to let the flavors meld.
Wipe out the cast iron skillet and return it to medium-high heat. Add the olive oil for the steak. Once the oil is smoking, carefully lay the steaks in the pan, ensuring they lay away from you to prevent splashing.
Sear the steaks for 3 to 4 minutes per side, flipping once, until a deep brown crust forms. Cook until the internal temperature reaches 54 degrees Celsius (130 degrees Fahrenheit) for medium-rare. Adjust time if a different doneness is preferred.
Transfer the steaks to a clean cutting board. Immediately slice two thick rounds of the chilled paprika butter and place them directly onto the hot steaks. Tent loosely with foil and let rest for 10 minutes. Ensure all surfaces and tools used for raw meat are washed thoroughly.
Slice the rested steaks against the grain. Plate the slices alongside the charred sweetcorn salad, spooning any of the melted butter and resting juices from the board over the meat.
Chef's Notes
- Patting the steak completely dry is the single most important step for achieving a professional-level crust in a home kitchen.
- Do not move the corn around when you first put it in the pan. Letting it sit undisturbed is what creates the necessary char without overcooking.
- Slicing the steak against the grain shortens the muscle fibers, making every bite significantly more tender.
- Compound butters are excellent for meal prep. Make a double batch and keep it in the freezer to instantly elevate weeknight proteins.
Storage
Refrigerator: 3 days — Store components separately. Butter keeps for 2 weeks.
Freezer: 3 months — Only the compound butter can be frozen.
Reheating: Reheat steak gently in a warm oven. Serve salad cold or room temperature.
