Rosemary Beef Steaks with Browned Corn Butter and Shallots

Instructions

1. 1

   Take the beef steaks out of the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 6 g of the salt and the black pepper.

2. 2

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 to 3 minutes. Add the olive oil.

3. 3

   Place the steaks in the hot skillet and sear for 3 to 4 minutes on the first side. Flip and cook 3 minutes more for medium doneness. If you prefer to finish them in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 2 to 4 minutes, depending on thickness and desired doneness.

4. 4

   Transfer the steaks to a warm plate and loosely cover them to rest for 8 minutes.

5. 5

   Reduce the heat to medium. In the same skillet add 2 tablespoons of the butter. Add the shallots and cook for 3 minutes, stirring, until softened. Add the corn kernels and cook 2 minutes more.

6. 6

   Add the garlic and chopped fresh rosemary. Cook for 30 seconds until fragrant, making sure the garlic does not burn.

7. 7

   Pour in the beef stock and apple cider vinegar, scraping the bottom of the pan to release the browned bits. Add the Dijon mustard and the remaining salt. Cook for 2 to 3 minutes until the sauce reduces slightly.

8. 8

   Add the remaining butter and swirl the skillet or stir gently until the butter melts and turns lightly nutty, creating a glossy sauce with the corn and shallots.

9. 9

   Return the steaks and any resting juices to the skillet for 30 to 60 seconds to glaze them. Turn off the heat and finish with the chopped fresh parsley.

10. 10

    Serve the steaks topped with the browned corn butter and shallots. If desired, garnish with small sprigs of fresh rosemary.