This is one of those deceptively simple dinners that you can make quickly, but looks fancy and tastes delicious.

This recipe is super simple. You’re basically just making a spice rub and searing the steak on both sides. Cooking times vary depending on how you like your meat and how thick you cut it. More details on that in the actual recipe below.

You can use any steak, but I’ve used a cheaper one here—club steak. No steak is cheap, but there is huge variety depending which cut you buy. The recipe also works well with minute steak, another cheaper option.

Obviously, you do not need to eat this with corn and asparagus. You can add the accompaniments of your choice. I like corn because it cooks so quickly and is so wonderfully sweet and juicy when fresh. Asparagus also cooks very quickly, and cuts easy with the meat.

As always, feel free to change it up as you see fit. Enjoy!


  • 4 club steaks
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • 1 tbsp. kosher salt
  • ½ tbsp. black pepper
  • 3–4 tbsp. olive oil


  1. Combine the garlic powder, paprika, salt and pepper in a bowl.
  2. Pat the steaks dry. Rub some of the spice mix onto each side of the steaks and let them sit for about 20 minutes.
  3. Heat a grill pan, or frying pan, over medium-high heat for 1–3 minutes.
  4. When the pan is very hot, drizzle each side of the steaks with a small amount of oil. Place the steaks in the hot pan so that they are not touching. (Depending on the size of your pan, you will probably do best cooking them in batches of two.)
  5. Cook for 4–5 minutes, then flip the steaks and cook another 3–4 minutes. NOTE: Timing will vary depending on how thick your meat is, and how well done you like it. If you prefer it very well done, you can sear on each side and then transfer to the oven to finish cooking there.
  6. Remove meat from the pan and let it rest at least 5 minutes before serving.

Serves: 4

To cook the corn:

  1. Place fresh corncobs (whole or halved) into a pot of cold water. The water should cover the corn.
  2. Cover the pot and place over high heat. When the water boils, leave the corn in for 1–2 more minutes; then the corn is ready.
  3. If serving immediately, place hot corn in a serving dish. If serving soon, pour out the cooking water and replace with cold water. Leave corn in the water until ready to serve. If you’re refrigerating the corn for much later, leave corn in the cold water until corn is fully cooled. Then remove from water, place in a container or ziptop bag and refrigerate.

To cook the asparagus:

  1. Bring a pot of salted water to a boil.
  2. Place asparagus into the water and cook 3–4 minutes, until bright green and tender, but not mushy. Remove and immediately place in cold water. Serve with a squeeze of fresh lemon (optional) and a sprinkle of salt.