Cowboy Tomahawk Steak with Grilled Corn and Romaine

Sweet char against rich fat. Bitter green against heavy meat. The plate balances itself.
Just fire, fat, and timing.

Ingredients

One cowboy tomahawk steak about one kilo
Sea salt
Freshly cracked black pepper
Neutral high heat oil (check your olive oil, don’t use virgin olive oil for high heat cooking)
Metaxa
Corn on the cob
Butter
Smoked paprika
Romaine hearts
Olive oil
Fresh lemon
Garlic
Optional fresh herbs such as thyme or rosemary

Preparation

Bring the steak to room temperature. Pat it dry. Season well with salt and pepper.
Heat a heavy grill or cast iron pan until very hot. Add a thin layer of oil. Sear the steak on both sides until a deep crust forms. Lower the heat and cook to medium rare or your preferred doneness. Remove from the pan and rest for at least ten minutes.
Return the steak briefly to the pan. Warm a small splash of Metaxa, pour it over the meat, and carefully flambé. Let the flames burn off on their own. Finish with butter and fresh herbs.Grill the corn until charred and sweet. Brush with butter and season lightly with smoked paprika and salt.
Halve the romaine hearts lengthwise. Brush with olive oil. Grill cut side down until lightly charred but still crisp.
Finish with lemon juice, a touch of grated garlic, salt, and olive oil.

Serve

Slice the steak against the grain. Serve with the corn and grilled romaine. No sauce needed.