Categories: Beef, Roasts, Masterchefs, New york, Aap 
      Yield: 4 servings 
  
      1 x  Chili Corn Sauce * 
      2 tb Oil, vegetable (or more) 
           Salt 
      6 ea Steaks, sirloin OR ** 
      6 ea Steaks, rib-eye ** 
      5 tb Butter, unsalted 
      2 tb Water 
     36 ea Scallions (white only) 
           -- trimmed to 2 1/2" 
  
      * Recipe for CHILI CORN SAUCE follows in this packet. 
   
      ** Steaks should be deboned and thoroughly trimmed (about 1/2 pound 
  each after trimming and deboning) 
   
       In a large skillet, heat the remaining 2 tablespoons of oil until hot 
  but not smoking.  Working in batches if necessary, salt your steaks lightly 
  and sear them on both sides over high heat, about 1 minute per side. 
   
       Using tongs to hold the steaks, sear their edges. 
   
       Lower the heat slightly and continue to cook steaks, turning them 
  once, until rare (4 1/2 to 5 minutes total.) 
   
       Meanwhile, in a separate skillet, heat the butter and water, shaking 
  the pan until they are blended. 
   
       Add scallions and cook over high heat, shaking the skillet constantly, 
  until crisp-tender (about 2 minutes.) 
   
  To Serve: ========= 
   
       Place a steak in the center of each heated serving plate.  Warm the 
  chili corn sauce and adjust the seasoning to taste.  Spoon some of the 
  sauce around each steak. 
   
       Place 3 scallions on each side of each steak like spokes from the hub 
  of a wheel (the steak is the hub.)  Serve Immediately. 
       Source:  New York's Master Chefs, Bon Appetit Magazine 
       :  Written by Richard Sax, Photographs by Nancy McFarland 
       :  The Knapp Press, Los Angeles, 1985 
   
       Chef:  Larry Forgione, An American Place Restaurant, New York