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Grilled Steaks and Corn on the Cob
2 servings
| prepRemove steaks from fridge 30–45 minutes before cooking | ||||
| prepPreheat grill with two heat zones: high heat 450–550°F / 230–290°C and medium/indirect heat | ||||
| 2 steaks (ribeye, striploin, or sirloin), 1–1½ inches thick | Pat steaks dry, coat with oil, season | Sear steaks over high heat, 2–3 min per side | Move steaks to indirect heat until target temp | Rest steaks 5–10 min, finish with butter & herbs |
| Kosher salt | ||||
| Freshly ground black pepper | ||||
| 1–2 tbsp / 15–30 ml neutral oil | ||||
| 4 ears of corn, husks removed | Grill corn over medium heat, 10–15 min | |||
| 2 tbsp / 30 g butter | ||||
| Optional: butter, garlic, and fresh rosemary or thyme for finishing | ||||
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