Description
A simple and delicious backyard BBQ meal featuring juicy grilled steak paired with smoky, buttery corn on the cob.
Ingredients
For the Steak
2 ribeye steaks (12 ounces / 340 g each)
2 tablespoons olive oil (30 ml)
1 teaspoon kosher salt (5 g)
1 teaspoon black pepper (5 g)
1 teaspoon garlic powder (3 g)
1 teaspoon smoked paprika (3 g)
1 teaspoon onion powder (3 g)
1 tablespoon chopped parsley (15 g)
1 tablespoon lemon juice (15 ml)
For the Corn
4 ears corn, husks removed
2 tablespoons melted butter (28 g)
1 tablespoon olive oil (15 ml)
½ teaspoon salt (2.5 g)
½ teaspoon black pepper (2.5 g)
1 teaspoon paprika (3 g)
1 tablespoon chopped cilantro (15 g)
1 tablespoon grated parmesan cheese (10 g)
Instructions
Preheat grill to high heat (450–500°F / 230–260°C).
Pat steaks dry and rub with olive oil. Season with salt, pepper, garlic powder, paprika, and onion powder.
Place steaks on the grill and cook for 4–5 minutes. Flip and cook another 4–5 minutes for medium doneness.
Remove steaks from grill and rest for 5 minutes. Finish with parsley and lemon juice.
Brush corn with melted butter, olive oil, salt, pepper, and paprika.
Place corn on the grill and cook for 10–12 minutes, turning occasionally.
Remove corn and top with cilantro and parmesan cheese if desired.
Serve the grilled steak alongside the hot corn and enjoy.
Notes
Use steaks about 1 to 1½ inches (2.5–3.8 cm) thick for best grilling results. Allowing the steak to rest after grilling keeps it juicy and tender. Fresh corn works best for grilling because it has the sweetest flavor and best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes