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Grilled Steaks with Lemon-Chive Corn




Source of Recipe


National Cattlemen’s Beef Association


List of Ingredients




2 to 4 well-trimmed Beef ribeye or boneless top loin steaks, 1" thick
4 ears fresh sweet corn, in husks
2 Tbsp butter, melted
1 Tbsp chopped chives
1 tsp fresh lemon juice


Recipe



1. 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.

2. 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.
3. Meanwhile combine butter, chives and lemon juice.

4. Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter.

SERVES 4