Careme

Ingredients

• T-bone steak

  1 large steak, about 1 1/2 to 2 lb and 1 1/2 inches thick
• Fresh Sweet Corn on the Cob

  2 ears, shucked $0.75
• Fresh Red Hothouse Bell Pepper

  1 pepper, quartered and seeded $1.67
• Fresh Yellow Bell Pepper

  1 pepper, quartered and seeded $1.67
• Jumbo Sweet Onions

  1/2 medium onion, cut into 1/2-inch slabs $1.39
• Private Selection® Campari Tomatoes

  2 tomatoes, halved $3.99
• Garlic

  2 cloves, finely grated or minced $0.69
• Parsley

  3 tablespoons chopped $1.29
• Unsalted butter

  4 tablespoons, softened
• Olive oil

  2 tablespoons, divided
• Piment d’Espelette or smoked paprika with a pinch of cayenne

  1 1/2 teaspoons, divided
• Sherry vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Flaky sea salt

  for finishing
• Daou Vineyards Cabernet Sauvignon (Paso Robles)

  1 bottle $24.99

Instructions

1. Pat the t-bone very dry, season generously all over with kosher salt and black pepper, and let it stand at room temperature for 35 to 40 minutes while you prep the vegetables and heat the grill.
2. Mix the softened butter with the garlic, 1 teaspoon piment d’Espelette, 1 tablespoon parsley, and a pinch of salt; set aside at cool room temperature.
3. Heat a grill for two-zone cooking with one hot side and one medium-low side; rub the corn, bell peppers, onion, and tomato halves with 1 tablespoon olive oil and season lightly with salt.
4. Grill the corn, peppers, onion, and tomatoes over the hot side, turning occasionally, until charred and tender, about 8 to 12 minutes total; move pieces to a board as they finish.
5. Chop the grilled peppers, onion, and tomatoes into bite-size pieces, cut the kernels from the cobs, and toss everything with the sherry vinegar, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon piment d’Espelette, 2 tablespoons parsley, and salt to taste.
6. Grill the steak over the hot side until deeply seared, 3 to 5 minutes per side, then move it to the medium-low side, cover, and cook to 125°F for medium-rare, about 6 to 10 minutes more depending on thickness.
7. Transfer the steak to a board, spread half the Espelette butter over the top, and rest for 10 minutes so the juices settle and the butter melts into the crust.
8. Slice the steak off the bone, cut across the grain, arrange with the bone on a platter, spoon the charred sweet corn piperade alongside, dot with the remaining butter, and finish with flaky sea salt.