Faith, Family & the Feast by Kent Rollins

Author:Kent Rollins
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780358122432
Publisher: HMH Books
Published: 2020-03-16T16:00:00+00:00

2 ears sweet corn, in the husks

Juice of 1 lime

2 (14-ounce) rib eye steaks

Salt and black pepper

1 bell pepper (green, red, yellow, or orange)

¾ stick butter

1 tablespoon minced garlic

½ tablespoon prepared horseradish

¼ cup white wine, plus more if desired (we like Hatch Green Chile Wine)

1. Dig a hole in the ground about 2 feet long x 10 inches wide x 10 inches deep. Fill the hole with hardwood or hardwood lump charcoal. Light the coals and let them burn down until they are nearly all white. Be sure to fan the coals well before cooking, which will remove any loose ash.

2. Meanwhile, in a large bowl, cover the corn with water. Let soak for 20 minutes.

3. Generously rub lime juice on one side of the steaks. Season with salt and pepper to taste and rub in well. Flip over and repeat on the other side. Cover and let sit for about 15 minutes.

4. Set the corn, bell pepper, and steaks directly on the coals. Cook the vegetables, turning occasionally, until the pepper is charred and the corn softens, 8 to 10 minutes for the corn and 4 to 5 minutes for the pepper. Cook the steaks for about 3 minutes per side. Remove from the heat and keep warm.

5. Meanwhile, place the butter, garlic, and horseradish in a large cast-iron skillet. Set on the coals and cook, stirring frequently, until the butter has melted and just slightly browned. Stir in the white wine. Place the steaks in the skillet and cook for 1 to 2 minutes per side. For more flavor, you can add a splash more of the wine while cooking, if desired.

6. Let the steaks rest for a few minutes before cutting. Drizzle the wine sauce over the steaks and serve immediately, with the corn and bell pepper.

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