🥩 Grilled Steak with Corn on the Cob

⏱ Time

• Prep: 15 minutes

• Prep: 15 minutes

• Marinate (optional but recommended): 30 minutes–2 hours

• Cook: 15 minutes

• Total: ~45 minutes

🍽 Serves

2–3 people

 Ingredients

For the Steak

• 2 ribeye, T-bone, or sirloin steaks (2–3 cm thick)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp smoked paprika (optional)

• ½ tsp dried thyme or rosemary

• 1 tbsp butter (for finishing)

For the Corn on the Cob

• 2–3 fresh corn cobs, husked

• 2 tbsp melted butter

• Salt to taste

• Optional toppings: black pepper, paprika, garlic butter, fresh herbs

Instructions

Prepare the Steak

1. Pat steaks dry with paper towels.

2. Rub both sides with olive oil.

3. Season generously with salt, pepper, garlic, paprika, and herbs.

4. Let rest at room temperature for 20–30 minutes (or marinate covered in the fridge up to 2 hours).

Grill the Corn

Option 1: Direct Grill

1. Preheat grill to medium-high heat.

2. Brush corn with melted butter and sprinkle with salt.

3. Grill for 10–12 minutes, turning every 2–3 minutes until lightly charred.

4. Remove, brush with more butter, and keep warm.

Option 2: Foil-Wrapped

1. Wrap corn in foil with butter and salt.

2. Grill for 15 minutes, turning once.

Grill the Steak

1. Preheat grill to high heat.

2. Place steaks on hot grill.

3. Grill:

   • Rare: 2–3 min per side

   • Medium-rare: 3–4 min per side

   • Medium: 4–5 min per side

4. During the last minute, add butter on top of each steak.

5. Remove and let rest 5 minutes before slicing.

Serving

• Serve steak hot with grilled corn on the side.

• Optional sides: mashed potatoes, salad, garlic bread, or grilled veggies.

Pro Tips

• Don’t flip steak too often—once per side is best.

• Letting steak rest keeps it juicy.

• Use a meat thermometer if needed:

  • Medium-rare: 57°C / 135°F

  • Medium: 63°C / 145°F

ENJOY