Preheat the oven to 425° F.

Preheat a frying pan to medium high.

Sear the steak for a couple of minutes on both sides until it has a nice dark color on the outside. Then finish the steak in the oven (make sure your pan is oven safe) until the steak reaches an internal temperature of 130° F-135° F for medium rare.

Remove from oven to a cutting board and let rest 10 minutes to allow the juices to redistribute.

Meanwhile, in a grill pan or on the grill, sear the peaches and corn just for a moment to get grill marks. The peaches in particular shouldn’t cook long or they will break down too much.

To prepare the salad, wash and tear the lettuce into bite-size pieces. This is important for making guests comfortable. Sometimes my grandmother’s strict etiquette is sensible and practical. No one wants to be embarrassed by being caught with their mouthful and tearing the lettuce down to a proper size will help prevent this.

Toss the lettuce with a little oil, lime juice, and salt and pepper.

Separate onto your four plates.

Shave half an ear of kernels onto each salad.

Slice the peaches and arrange them on the greens.

Break up the blue cheese over the top.

Slice the steak and arrange it over the top of the salad.

Serve with a steak knife and a really good red wine.