Grilled Ribeye & Corn with Garlic & Shallot Butter
TIME: 45 minutes // SERVES: 2-4 // DIFFICULTY: Medium
Juicy grilled ribeye and sweet summer corn cooked in garlic & shallot butter, finished with fresh chimichurri for the ultimate summer grilling combo.
WHAT DO I NEED?
2 ribeye steaks (10–12 oz each)
2 ears fresh corn, husks removed
4 tbsp Garlic & Shallot Butter, divided
Salt & freshly cracked black pepper
Neutral oil (optional, for the grill)
For the Chimichurri
1 cup fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
2 cloves garlic, minced
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp red wine vinegar
½ tsp red pepper flakes
½ cup olive oil
Salt & pepper, to taste
Combine the parsley, cilantro, garlic, oregano, red wine vinegar, red pepper flakes, olive oil, salt, and pepper. Stir well and set aside to let the flavors meld.
Preheat your grill to medium-high heat (about 450°F). Pat the ribeyes dry and season generously with salt and pepper.
Spread 1 tablespoon of Churn Garlic & Shallot Butter over the corn, coating each ear evenly.
Place the corn directly on the grill and cook for 10–12 minutes, turning every few minutes until lightly charred and tender.
Place the ribeyes on the hottest part of the grill. Cook for about 4–5 minutes per side for medium-rare, or until your preferred doneness. During the last minute of cooking, top each steak with 1 tablespoon of Churn Garlic & Shallot Butter, allowing it to melt over the meat.
Remove the steaks and let them rest for 5–10 minutes. Top both the steaks and grilled corn with an extra dollop of Churn Garlic & Shallot Butter while still warm.
Spoon the fresh chimichurri generously over the ribeyes and corn. Serve immediately with any remaining chimichurri on the side.
