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Smokejacks Savory Rubbed T-Bone
Steak with Double-Corn Pudding

RG

Ingredients

Steak

  • 3 tablespoons ground cumin
  • 3 tablespoons ground coriander seed
  • 2 tablespoons ground mustard seed
  • 1 tablespoon kosher salt
  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 3 tablespoons red wine vinegar
  • 4 (12 ounce) T-bone steaks
  • 2 tablespoons garlic oil
  • Salt, pepper to taste
  • 4 teaspoons olive oil
  • Double-Corn Pudding

Double-Corn Pudding

  • 2 ears corn-on-the-cob, husked
  • 1 cup heavy cream
  • 1 cup water
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1/2 cup polenta (not instant)
  • 2 eggs, lightly beaten
  • 1/2 cup Monterey jack cheese, grated
  • 1 teaspoon fresh thyme, finely chopped

Instructions

  1. Steak: Combine cumin, coriander, mustard seed, salt, chipotle powder, garlic powder and vinegar in small bowl or jar.
  2. Refrigerate, covered. Can be stored up to 1 week.
  3. Lightly coat steaks with oil. Coat both sides with rub; season with salt and pepper.
  4. Grill steaks to desired doneness.
  5. Place each on serving plate with pudding inverted onto plate.
  6. Double-Corn Pudding: Remove corn kernels; reserve. Break each cob in thirds. Place in saucepan with cream and water; bring to simmer. Turn heat off; let stand 6 hours or overnight.
  7. Remove cobs. Add water to remaining liquid to reach 2 cups.
  8. Sauté garlic in oil; add cream-water mixture and salt. Bring to boil and reduce to medium heat; slowly whisk in polenta. Cook, stirring frequently until thickened, 10 to 15 minutes.
  9. Remove from heat; cool.
  10. Add eggs; incorporate.
  11. Fold in cheese, corn kernels and thyme.
  12. Butter 4 (6 ounce) ramekins. Divide mixture into ramekins.
  13. Bake at 375 degrees F for 20 to 25 minutes.
  14. Cool slightly; serve warm.

Yield: 4 servings

Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.

Posted by CookinMom at Recipe Goldmine May 29, 2001.

Source: Chef-Owner Leslie Myers, Smokejacks, Burlington, Vermont




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