Smoky Maple Glazed Bone-In Rib Steak with Sweet Corn Relish and Garlic Kale

Remove the steak from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp black pepper.

In a small bowl, whisk together 3 tbsp maple syrup, 1 tsp smoked paprika, and 1 tsp Dijon mustard to create the glaze. Set aside.

Dice 1/2 red bell pepper and 1/4 cup red onion into small, even pieces.

Remove stems from kale leaves and tear into bite-sized pieces to yield 4 cups. Wash thoroughly and pat dry. Mince 3 garlic cloves.

Heat a large cast-iron skillet over high heat until very hot, about 5 minutes. Add 2 tbsp olive oil and swirl to coat the pan.

Place the steak in the skillet and sear for 4 minutes without moving. Flip and sear the other side for 4 minutes for medium-rare (internal temperature of 135°F).

During the last minute of cooking, brush half of the maple glaze on top of the steak. Flip and brush the remaining glaze on the other side, allowing it to caramelize slightly. Remove steak to a cutting board and tent loosely with foil to rest for 10 minutes.

While the steak rests, prepare the corn relish. In a medium skillet, heat 1 tbsp olive oil over medium-high heat. Add 2 cups corn kernels and cook without stirring for 3 minutes to allow some charring.

Add the diced red bell pepper and red onion to the corn. Cook for another 3 minutes, stirring occasionally.

Remove the corn mixture from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Season with salt to taste. Transfer to a bowl and cover to keep warm.

In the same skillet used for the corn, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and 1/4 tsp red pepper flakes, cooking until fragrant, about 30 seconds.

Add the kale to the skillet and toss to coat with the garlic oil. Cook, stirring occasionally, until the kale is wilted but still bright green, about 3-4 minutes. Season with salt to taste.

Slice the rested steak against the grain into 1/2-inch thick slices.

Serve the steak slices with the sweet corn relish and garlic kale on the side.