Wednesday, September 21, 2011

Grilled Ribeye & Corn

WARNING: There are no actual recipes involved in this post. This is just a post on how Zack made Michelle an amazing steak dinner after she came home from an extremely long day of work.

Let us start off by saying, the steak isn't burnt in the picture above. Michelle needs a better camera, that's all. 

We don't test new recipes every time we cook (though it does seem like we barely have the same thing twice these days). Here's a little insight into a simple dinner in our house. It's normally extremely easy to fix. It's normally really, really tasty. 

Here's what we did:
Shuck your corn and set it aside.

Start by sprinkling one side of your steaks with kosher salt and freshly ground black pepper. You can do the other side once they're on the grill.

Once your grill is ready, throw the steaks over the direct heat and spread your corn around the edges. (Note: this picture is after 7 minutes on one side, right before we flipped).

Flip them over, and let sit for about 7 more minutes. We're cooking them medium here.

Your corn may need a little bit more time to cook once the steaks are finished. If so, move them closer to the center of the grill.

Place the steaks on a plate or cookie sheet and tent them with foil for about 5 minutes to let the juices redistribute. You don't want to skip this step! It keeps your steak ridiculously juicy.

See - not burnt! The extreme close-up helps.

Now, for the corn, we mixed 2 Tbsp of butter with 2 dashes of chili powder. It kicked it up a notch and added a little spicy to our sweet corn. 


No comments:

Post a Comment