Steak and Sweet Corn Skillet

Make the lemon-herb butter:

In a small bowl, combine the softened butter, basil, parsley, garlic, lemon zest, salt and black pepper. Mix until evenly incorporated.

The butter may be made up to 3 days ahead, covered and refrigerated. Bring it to room temperature before using.

Make the steak and summer vegetables:

Remove the steaks from the refrigerator about 20 minutes before cooking. Pat them dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat a large cast-iron skillet over medium-high heat until very hot. Add the oil and carefully place the steaks in the skillet. Cook without moving for 3 to 4 minutes, or until a deep brown crust develops. Turn the steaks and cook 3 to 4 minutes more, adjusting the time according to thickness and preferred doneness.

During the final minute, add 1 tablespoon of the lemon-herb butter and baste the steaks with the melted butter.

Transfer the steaks to a cutting board and let them rest, 5 to 10 minutes.

Carefully pour off the excess fat from the skillet, leaving about 1 tablespoon in the pan.

Return the skillet to medium-high heat. Add the zucchini and cook 2 minutes, stirring occasionally.

Add the corn and spread the vegetables into an even layer. Cook 2 to 3 minutes, allowing the corn and zucchini to develop some color.

Add the cherry tomatoes, Fresno chile, remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Cook 2 to 3 minutes more, until the tomatoes are blistered and beginning to soften but still hold their shape.

Remove the skillet from the heat. Add 2 tablespoons of the lemon-herb butter and toss until the vegetables are evenly glazed.

Slice the rested steaks thinly against the grain.

Serve:

Arrange the sliced steak over the summer vegetables and spoon any juices from the cutting board over the top.

Finish with the remaining 1 tablespoon lemon-herb butter, the torn basil, a squeeze of fresh lemon and a light sprinkle of flaky sea salt. Serve directly from the skillet.