This hearty, flavorful steak entrée from Southeast culinary star Chef Geoff Rhyne will not disappoint. Before debuting Red Clay Hot Sauce in 2011, Rhyne made a name for himself as the chef de cuisine at The Ordinary, proving his knack for innovative Lowcountry cuisine.
Ingredients (serves 2-3)
- 2 sirloin steaks (6 oz), seasoned with Market House spices
- 5-6 corn on the cob
- 1/2 stick of butter
- 3-4 fennel bulbs, thinly shaved fronds reserved
- 4 cups of chopped celery
- 10-12 cherry tomatoes, blistered
- 4 oz extra virgin olive oil
- 3-4 oz Red Clay Verde Hot Sauce
- Fresh cilantro, chives and Italian parsley (for serving)
For the Creamed Corn:
- Using a large knife, remove the kernels from the corn cobs.
- Using the back of the same knife, steadily scrape the cobs over a bowl to collect the "milk" that's left after the kernels have been removed.
- Add 1/2 the kernels and milk from the cobs into a pot and cook over medium heat for 3 minutes.
- Remove pot from the heat, pour into a blender with butter, and puree until smooth.
- Lastly, transfer the mixture into a bowl and fold in the remaining kernels.
For the Pan-Seared Steak:
- Add olive oil to a grill pan or cast iron skillet set to medium-high heat on the stove.
- In the meantime, season the sirloin steaks with Market House Steakhouse Salt (or another rub of your choosing).
- Once the olive oil begins to sizzle, place the steaks side-by-side in the pan/skillet and let cook for about 2-3 minutes before turning over to the other side.
- Let the steaks cook on the other side for about 2-3 minutes, then add 1-2 tablespoons of butter for flavor, if desired.
- Remove the pan/skillet from the stove once the steaks are cooked to desired tenderness, and let rest for 5 minutes before serving atop the creamed corn topped with Red Clay fennel salad.
For the Red Clay Fennel Salad:
- Combine fennel, celery, fennel fronds, mixed herbs, and olive oil, then douse with Red Clay Verde Hot Sauce.
Hungry yet? Get started on your own rendition of Chef Geoff's recipe and order a pair of sirloin steaks here.
[Photography: Jesse Volk]