Seared Steaks & Buffalo Corn on the Cob

Remove the butter from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and half the worcestershire sauce (you will have extra); stir until smooth.

Remove any husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Leaving the pot of water boiling, using tongs, remove the corn from the pot and pat dry with paper towels. Wrap in foil to keep warm.

Add the diced potatoes to the same pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

While the steaks rest, combine the softened butter and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; using a fork, mash until thoroughly combined. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked corn. Top the corn with the spicy butter. Top the steaks with the worcestershire mayo. Garnish with the sliced green tops of the scallions. Enjoy!