This is a quick and easy recipe you can easily whip together for a date night with your partner. Of course you can always serve it as an easy weeknight meal too. You’ll save time if you buy ears of sweet corn that are already husked and washed to go. The olive oil butter cooking combination will allow the buttery taste, yet the olive oil will stop the butter from burning in the pan. Enjoy!

2 sirloin steaks
4 ears corn
1-2 tablespoons olive oil
1-2 tablespoons butter
Salt and pepper to taste

Melt 1 tablespoon of olive oil and butter together in a large skillet over medium high heat. Add steaks and allow them to cook approximately 6 minutes each side for a medium well steak of normal thickness. Salt and pepper your steaks on each side. Note you may want to adjust cooking time if you prefer your steak more rare or well done, or if you bought particularly thick steaks.

Meanwhile, with a sharp knife and a rimmed jelly roll pan or cookie sheet cut corn off the cobs. After steaks have finished cooking, tranfer them to a plate. You may wish to add an additional 1 tablespoon of both olive oil and butter to loosen up drippings left in the pan. Add the corn kernals and sauté in the pan for about 3 minutes. Serve the steaks with the sauteed corn and you've got a complete meal.