Grilled Bone-In Rib-Eye with Grilled Corn and Tomato Salsa
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1173
- Total Fat
- 85
- Saturated Fat
- 27
- Carbohydrates
- 64
- Dietary Fiber
- 9
- Sugar
- 26
- Protein
- 51
- Cholesterol
- 167
- Sodium
- 1612
- Total: 45 min
- Active: 30 min
Ingredients
Rib-Eyes:
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
Grilled Tomato and Corn Salsa:
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
- 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.