Melt the butter (1 tbsp) in the grill pan. Fry the corn on the cob in it at medium temperature, season with coarse sea salt from the mill (2 big pinches), remove, quarter and keep warm in the oven at 50 ° C until serving. Heat the grill pan more, fry the neck steaks on both sides until golden brown ("grill"!) And remove. Clean the lettuce, wash it, press it dry, cut it into strips and divide it between 2 salad bowls. Mix lemon juice (1 tbsp), olive oil (1 tbsp), light rice vinegar (1 tbsp), sugar (1 tbsp) and chives rolls (2 tbsp) into a vinaigrette. For serving, drizzle the salad with the vinaigrette and garnish with half a mini romaine vine tomato. Cover the plates with neck steak, pieces of corn on the cob, olives, radishes and the two barbecue sauces (1 tablespoon each) and serve with the salad.