INGREDIENTS
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2 (10- to 12-oz.) boneless rib-eye steaks
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kosher salt
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Freshly ground black pepper
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2 tbsp. butter
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3–4 ears corn on the cob, husked
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1/2 c. Chopped red onion
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1 large tomato, chopped
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1 tsp. serrano chile, minced
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Juice and zest of 1 lime
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1 c. chopped fresh cilantro