Another Summer Favorite: Rib-Eye Steak with Warm Tomato Corn Salad

This is another one of our all-time favorite summer recipes. It might seem silly to cook a steak in a skillet when it's grilling season, but it'll make sense after you try this and say, "Holy f..... s..... this is good,"  with your mouth full. Plus, it's great for those people who don't have access to a grill--it tastes like pure summer, and it only dirties one pan, no grill needed.

In fact, this meal is so good that you'll find yourself thinking about it randomly. For example, I was opening my locker when I remembered this recipe, out of nowhere. "I have to make that," I thought as I re-did the locker combination because I, in my distraction, messed it up the first time. I hate those dial locks. They make me feel like I'm in grade school.

Anyway, you will not regret making this. It's a perfect balance of fresh and meaty, sweet and spicy, and it makes for lovely grown-up dinner.

Rib-Eye Steak with Warm Tomato Corn Salad

(Adapted from Epicurious)

• 2 (12- to 14-oz) boneless or bone-in rib-eye steaks (1 1/2 inches thick)
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 Italian frying pepper (Anaheim chiles also work), seeded and chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon chili powder
• 2 cups corn (from 4 large ears)
• 1/2 lb cherry or grape tomatoes, halved
• 1/4 cup finely sliced (chiffonade) fresh basil
• 1 tablespoon fresh lime juice

Pat steaks dry and sprinkle with salt and pepper.

Heat butter in a 12-inch heavy skillet (we like to use cast iron) over moderately high heat until hot but not smoking, then sauté steaks, turning over once, 10 to 12 minutes total for medium-rare. Transfer to a plate and keep warm, covered with foil.

Pour off fat from skillet, keeping any brown bits in skillet, and return to moderately high heat. Heat oil and add onion, and frying pepper. Sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 6 minutes. Add garlic and chili powder and sauté, stirring, 1 minute. Stir in corn and tomatoes and cover skillet. Cook until corn is just tender, about 3 minutes. Remove from heat and stir in any meat juices on plate, basil, lime juice, and salt to taste.

Transfer steaks to a cutting board, then cut across the grain into 1/2-inch-thick slices. Serve with tomato corn salad.

Serves 2-4

(The saddest tomato plant ever)

(And the second saddest)