Grilled Porterhouse With Creamed Corn
- 1 (2-3 pound) Porterhouse steak, at least 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- Kernels from 4 large ears sweet corn
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 10 whole scallions, root end trimmed and outer layer removed
- 2 tablespoons olive oil, plus extra for drizzling
- 1 lemon, cut into wedges
Adapted from wsj.com
Season steak generously with salt and pepper and set aside. Heat grill: If cooking with charcoal, gather coals on one side to create a high-heat zone; with a gas grill, set elements to high but turn one burner down to medium.
Heat 2 tablespoons oil in a medium pan over medium-high heat. Once hot, stir in corn kernels. Sauté corn until tender, 3-5 minutes. Using a food processor or blender, purée half the corn until it is creamy but retains some texture. Return purée to pan with sautéed kernels. Stir in cream, season with salt and cook until cream is evenly distributed and sauce reduces, 1-2 minutes. Remove from heat and cover.
Once grill is very hot, drizzle steak and scallions with olive oil. Grill steak over high heat until well seared, about 3 minutes per side. Transfer steak to medium-high heat zone and cook until interior is medium-rare, 1-2 minutes more per side. Set steaks aside and let rest 10-15 minutes.
While steaks rest, grill scallions over medium-high heat, turning with tongs, until charred all over, 1-2 minutes. Serve steaks family style with creamed corn and scallions, plus lemon wedges to season.