Grilled Ribeye Steaks with Chimichurri and Corn

🧂 Ingredients

• 2 12-14 ounce boneless ribeye steaks
• salt and pepper

  to taste
• 2 teaspoons garlic powder
• 2 tablespoons Worcestershire sauce
• 4 ears corn on the cob
• 1/4 cup butter

  melted
• 1 lime

  juiced and zested
• flakey sea salt

  to taste
• Chimichurri Sauce

Instructions

• 1 Make the Chimichurri Sauce and store in the refrigerator until ready to use. Let
  it comes to room temperature before serving, and add olive oil as needed for
  consistency.
• 2 Shuck the corn and coat them with olive oil and sprinkle with salt and pepper.
• 3 Generously season both sides of the ribeye steaks with salt, pepper, and garlic
  powder; and rub it into the steaks. Drizzle with Worchestershire sauce and let
  sit at room temperature until ready to grill.
• 4 Preheat the grill to 450 degrees F (or heat a cast iron skillet until hot). Lay
  the steaks diagnolly across the grill and let cook for 3 to 4 minutes. Carefully
  lift the steaks and rotate on the grill to get a crosshatch pattern. Grill for
  another minute or so before flipping the steaks. Check the temperature with a
  digital thermemoter and cook until desired doneness.
• 5 At the same time, add the corn cobs and grill for 2 to 3 minutes per side or
  until the corn kernals have beautiful color and are charred in places.
• 6 Remove the corn and ribeye steaks from the grill to a platter. Tent with foil
  and let rest for 10 minutes.
• 7 To serve, slice the steaks across grain about 1/4-inch thick (or desired
  thickness) and arrange on a serving platter. Cut the corn from the cobs and
  arrange over the sliced steaks. Sprinkle with flaky sea salt and drizzle with
  chimichurri sauce. I like to also have additional sauce on the side.

Nutrition Info