Grilled Ribeye Steaks |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||
|
2 to 4 well-trimmed Beef ribeye or boneless top loin steaks, 1" thick 4 ears fresh sweet corn, in husks 2 tablespoons butter, melted 1 tablespoons chopped chives 1 teaspoon fresh lemon juice |
||||||||||||||||||||||||||
| Preparation: | ||||||||||||||||||||||||||
|
Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes. Drain. Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often. Place steaks on grid. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally. Meanwhile combine butter, chives and lemon juice. Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter. |
||||||||||||||||||||||||||
Please log in to dish on this post.