RIB-EYE STEAK WITH WARM TOMATO CORN SALAD

3 (12- to 14-oz) boneless rib-eye steaks (1 1/2 inches thick)
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1 Italian frying pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon chili powder (not pure chile)
2 cups corn (from 4 large ears)
1/2 lb cherry or grape tomatoes, halved
1/4 cup chopped fresh basil
1 tablespoon fresh lime juice

Pat steaks dry and sprinkle with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot
but not smoking, then saut=E9 steaks, turning over once, 10 to 12
minutes total for medium-rare. Transfer to a plate and keep warm,
covered with foil.

Pour off fat from skillet, keeping any brown bits in skillet, and
return to moderately high heat. Add butter, onion, and frying pepper
and saut=E9, stirring occasionally and scraping up brown bits, until
onion is golden, about 6 minutes. Add garlic and chili powder and
saut=E9, stirring, 1 minute. Stir in corn and cover skillet. Cook until
corn is just tender, about 3 minutes. Remove lid, then add tomatoes and
saut=E9, stirring, until tomatoes just begin to soften, about 2 minutes.
Remove from heat and stir in any meat juices on plate, basil, lime
juice, and salt to taste.

Transfer steaks to a cutting board, then cut across the grain into
1/2-inch-thick slices. Serve with tomato corn salad.

Makes 6 to 8 main-course servings.