1 tsp chili powder
1 tsp coriander
1 tsp kosher salt; more to taste
2- 8ounce beef rib-eye steaks (about 3/4 inch thick)
2 tsp canola oil
1 small poblano chili, seeded and diced into small pieces
freshly ground black pepper
1 generous cup of fresh corn kernels from two ears of corn
1/2 cup heavy cream
1 Tb minced oil-packed sun-dried tomatoes
1 Tb fresh lime juice
In a small bowl, mix the chili powder, coriander, and salt. rub the mixture onto the steaks.
Heat the oil in a 10- to 11-inch cast-iron or other heavy skillet over high heat until very hot. Add the steaks, reduce the heat to medium high, and cook until they are well browned and done to your liking, about three minutes per side for medium rare. Transfer to a plate and cover loosely to keep warm.
Add the chile to the pan, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about two minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.
Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with corn ragout on top or alongside. Serves 2 (you & your pops). Compliments: Recipe.com