I try

The fans don't have to blow on people. Just get the smoke out.

I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It's cooked faster than the steaks once you include the resting time on the steaks.

Soak your corn in the husk before throwing it on the grill. Cook it until the husks are charred. You're welcome.

CotC cooks amazingly in the microwave actually. Leave the husk on, wrap in a wet paper towel. Cook I "think" 2 min per COB. Double check the time, that's the only thing I'm fuzzy on.

we grill it for 20ish minutes. 6-7 minutes a side, turn it twice (so it's grills three sides). You should be able to smell when it's done.

The only reason to order filet mignon is because a 6 oz ribeye is a terrible steak but you only want 6 oz.

Our little meat shop (not really a butcher) sells more Angus ribeye than literally any other retailer in America. It's not just the best deal in [my middle of nowhere] town. It's the best deal possible.

My idea of an extravagant date means getting a hotel in a place likely to get hit by a hurricane. I'm not a role model.

Salt, pepper, both sides. Let them rest for about 30 minutes at room temperature.

One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it's going to get smokey.

Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it's cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.

For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.