Name: Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 to 4 servings
Ingredients: 2 bone-in rib-eye steaks (about 1 pound each; 1 to 1 1/4 inches thick); 1 to 2 tablespoons canola oil, for oiling the grill; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 2 medium shallots, thinly sliced; 2 tablespoons Dijon mustard; Zest and juice from 1 small lemon; 2 tablespoons Worcestershire sauce; Flaky sea salt, such as Maldon; 1 to 2 tablespoons canola oil, for oiling the grill; 6 large ears fresh corn, husks and silks removed; 6 medium Roma tomatoes, halved lengthwise; 1 bunch scallions (7 to 8), ends trimmed; 6 tablespoons extra-virgin olive oil; Kosher salt; 1 teaspoon chili powder; 2 tablespoons balsamic vinegar; Zest and juice from 1 large lime; 1 tablespoon honey; 1/4 cup fresh cilantro leaves, chopped

Directions

Watch how to make this recipe.

Get ready: Remove the steaks from the refrigerator about a half hour before you are ready to cook. Preheat the grill on high.
The steak: Lightly oil a kitchen towel with canola oil and oil the grill. Season the steaks generously on both sides with kosher salt and pepper. Place a cast-iron skillet to heat on the side of the grill. Place the steaks directly on the hottest part of the grill and char 3 to 4 minutes. Rotate the steaks a half turn and char another 3 minutes. Flip the steaks and char another 3 minutes on their second side. Move to indirect heat and cook to desired doneness, about 5 minutes for medium rare. Put the steaks on a tray with a fitted rack to rest.
The quick shallot sauce: Add the butter and shallots to the skillet with a splash of water and cook until the shallots are translucent, 1 minute. Add the mustard, lemon zest and juice and Worcestershire sauce. Stir and taste for seasoning. Add water if you would like the sauce to be a bit thinner. Place the steaks on a serving platter, spoon the sauce over the top and sprinkle with sea salt.
Grill the vegetables: Lightly oil a kitchen towel with canola oil and oil the grill. Brush the corn, tomatoes and scallions with about 2 tablespoons of the olive oil and sprinkle with kosher salt. Arrange everything in a single layer on the hottest part of the grill and rotate every few minutes so they are charred on all sides, 8 to 10 minutes. Leave the corn on a little longer than the tomatoes and scallions. Remove from the grill and cool.
The salsa: In a large serving bowl, whisk together the remaining 4 tablespoons olive oil with the chili powder, balsamic, lime zest and juice and honey with a pinch of kosher salt. Remove the corn kernels from the cobs, cut the tomatoes into small cubes and cut the scallions into 1/2-inch slices. Mix everything together with the cilantro. Taste for seasoning.
Serve: Serve on top or alongside the steaks.

Cook’s Note

To test for doneness, make a small incision in the thickest part of the steak with the tip of a paring knife. It should be a little less cooked than you would like to allow for carry-over cooking. If using a meat thermometer, rare registers 125 to 130 degrees F. For medium rare, 135 to 140 degrees F and between 145 and 150 degrees F for medium. 155 to 160 degrees F for medium well and 165 degrees F and beyond for well done. Like your steak well done? Simply close the grill lid and cook longer to desired doneness.

Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa

Ingredients

Rib-Eyes:

Grilled Tomato and Corn Salsa:

Directions

Cook’s Note

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