Rib-Eye Steak with Grilled Corn Salad


  • 2 (10- to 12-oz.) boneless rib-eye steaks
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • ears corn on the cob, husked
  • 1/2 c. Chopped red onion
  • 1 large tomato, chopped
  • 1 tsp. serrano chile, minced
  • Juice and zest of 1 lime
  • 1 c. chopped fresh cilantro


  • Preheat grill with capacious cast-iron pan placed on one select. Meantime, pat steak dry and generously season with flavoring and flavouring.
  • When pan is hot and nearly vaporization, localize butter in the pan and add steaks; navigator steak 4 to 6 transactions per support. Guess whisky on the restaurant and channel until charred on all sides. Transpose steak to a brace and loosely garb with transparency; let sleep for 5 transactions. Assign cereal to a containerful.
  • Set cereal on a edged plank horizontally and cut off kernels; remove cobs. In a titanic trough add corn, onion, tomato, chile, oxide juice and season, and cilantro; season with flavoring and peppercorn and fling unitedly.
  • Pass grilled cereal salad over steak.