Denver Steaks with Grilled Corn

Ingredients

• Sweet Corn Sticks 2 pieces
• Denver steak 2 pieces
• Butter 5 oz
• Ground ancho chili pepper 1 piece
• Green peppercorns 2 spoons
• Cognac 0 fl oz
• Cream 5 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the first few husks from the corn ears, then gently bend back the remaining husks without tearing them, and gather them at the base of the ear, tying them with one of the removed husks.

Step 2

Place the corn on the grill rack over the hot coals and grill on all sides for about 10 minutes.

Step 3

Melt the butter in a saucepan.

Step 4

Slice the bell pepper into large rings and add it to the oil. Sauté for 3 minutes.

Step 5

Transfer the cooked corn to a serving platter, spread it with spicy butter, and sprinkle with salt.

Step 6

Pat the steaks dry with a paper towel and place them on a well-heated grill.

Step 7

Fry for about 2 minutes on each side, flipping them only once. To check the doneness of the steak, it’s best to use a meat thermometer. The temperature for a medium rare steak is 55–140°F.

Step 8

Remove the cooked steaks from the grill and let them rest for a few minutes.

Step 9

Prepare the sauce: in a saucepan, warm the pickled green peppercorns, pour in the cognac, and ignite to burn off the alcohol.

Step 10

Pour in the cream, add salt, heat it up, and let it simmer on the heat for another 7-8 minutes until the sauce thickens.

Step 11

Spoon the sauce over the steaks and serve with corn.