Smoky Mountain Cookbook

Mountain Fried Steak

2 New York strip or rib-eye steaks
1 tbsp vegetable oil
Salt
Freshly gound black pepper

Heat a black iron skillet over medium heat for 10 minutes. Brush the steaks on both sides with the oil. Season each side well with salt and pepper.

Place steaks in skillet and cook on one side for 4 minutes for rare, 5 minutes for medium, and 7 to 8 minutes for medium-well.

Creamed Corn

10 ears fresh corn
1 oz. salt pork, chopped
2 cups milk
6 tbsp unsalted butter
1 tbsp all-purpose flour
Salt and freshly ground black pepper

Shuck corn and remove silks. Wash corn. Hold each ear upright in a shallow pan. With sharp knife, scrape kernels off beginning at the top. Scrape cobs again to remove remaining liquid.

Cook salt pork in large black skillet over medium heat until crisp. Add corn and liquid, milk, butter, and flour to skillet. Reduce heat to low and cook for about 30 minutes, stirring frequently. Add salt and pepper to taste.

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