Barham Family Farm's KC Strip Steak with Summer Vegetables

Makes 2 servings

2 KC strip steaks

2-4 tablespoons butter

Coarse salt

Fresh thyme sprigs

1 (12-ounce) bag frozen fire-roasted corn

1 pint small tomatoes, halved

1 cup roasted tomatillo sala

Take the steaks out of the refrigerator and allow it to come to room temperature. 

Melt half the butter in a cast-iron skillet over medium heat. Salt the steaks and place in the pan with fresh thyme. Sear each side of the steak, about 12-14 minutes, until it registers 130 degrees on a meat thermometer. Remove steaks from the skillet and allow to rest.

Prepare corn according to package directions. Add remaining butter, corn and tomatoes to the skillet and stir occasionally until heated through. Stir in tomatillo salsa and serve warm summer salad to accompany the steaks.