Steaks & Buffalo Corn on the Cob

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. Remove any husks and silks from the corn. Once boiling, add the corn cobs. 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.

Meanwhile, medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Add the diced potatoes to the same pot of boiling water and cook 17 to 19 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 sour cream. 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 both sides with salt, pepper, and the spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 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, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Add as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; stir to combine. In a separate bowl, combine the mayonnaise and worcestershire sauce; stir until smooth. 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 buffalo sauce. Top the potatoes with the crispy onions and sliced green tops of the scallions. Top the steaks with the worcestershire mayo. Enjoy!