Smokejacks Savory Rubbed T-Bone Steak with Double-Corn Pudding

If you’d ever been to Burlington, Vermont and asked anyone you met for a great local restaurant you were probably directed to Smokejacks on Church Street. Smokejacks featured interesting, locally-grown food and an impressively long, “by-the-glass” wine list. Unfortunately, the restaurant closed in 2008 as many other business suffered the downturn in the U.S. economy, but many of it’s most requested dishes live on. Here’s one we absolutely loved…



  • 3 Tbsp ground cumin
  • 3 Tbsp ground coriander seed
  • 2 Tbsp ground mustard seed
  • 1 Tbsp kosher salt
  • 1 Tbsp chipotle powder
  • 1 Tbsp garlic powder
  • 3 Tbsp red wine vinegar
  • 4 (12 oz.) T-bone steaks
  • 2 Tbsp garlic oil
  • Salt, pepper to taste
  • 4 tsp olive oil
  • Double-Corn Pudding (recipe follows)


Combine cumin, coriander, mustard seed, salt, chipotle powder, garlic powder and vinegar in small bowl or jar. Refrigerate, covered. Can be stored up to 1 week.

Lightly coat steaks with oil. Coat both sides with rub; season with salt and pepper.

Grill steaks to desired doneness. Place each on serving plate with pudding inverted onto plate.

Double-Corn PuddingIngredients:

  • 2 ears corn-on-the-cob, husked
  • 1 cup heavy cream
  • 1 cup water
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 1/2 cup polenta (not instant)
  • 2 eggs, lightly beaten
  • 1/2 cup Monterey jack cheese, grated
  • 1 tsp fresh thyme, finely chopped


Remove corn kernels; reserve. Break each cob in thirds. Place in saucepan with cream and water; bring to simmer. Turn heat off; let stand 6 hours or overnight. Remove cobs. Add water to remaining liquid to reach 2 cups.

Sauté garlic in oil; add cream-water mixture and salt. Bring to boil and reduce to medium heat; slowly whisk in polenta. Cook, stirring frequently until thickened, 10 to 15 minutes.

Remove from heat; cool. Add eggs; incorporate. Fold in cheese, corn kernels and thyme. Butter 4 (6 oz.) ramekins. Divide mixture into ramekins. Bake at 375° F for 20 to 25 minutes. Cool slightly; serve warm.

NOTE: Chef Myers tops each steak with avocado-tomatillo salsa and garnishes plates with crispy tortilla strips and cilantro.

Makes 4

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