T-Bone Steak with Fresh Corn

Saturday July 19

Summer abundance is finally evident in Findlay Market, in the form of Ohio sweet corn. Holt got a nice deal on a dozen butter-and-sugar (bicolor) ears, and when we got them home we found they'd thrown in an extra ear - a farmer's dozen? We shucked them and boiled them all up - four for immediate dinner, the rest for later uses, because why waste energy cooking in small bits, especially in this heat? They were juicy and tender, a great first course with just butter and salt.

You don't want to have your steak along with the corn, because both are best eaten while still hot, and one distracts from the other. But it's fine to re-use the same plate, because both are good with butter and salt. This particular steak was a 3/4 inch T-bone, which Holt pan-fried and flipped every two minutes; while it was resting, he couldn't resist deglazing the pan with a little red wine and slopping that on the buttery plate as well. And because nothing exceeds like excess, we also topped the meat with gorgonzola butter.

Result: an explosion of flavors in the mouth.