Grilled Ribeyes with Lemon-Chive Corn

Main Ingredient: Black Canyon® Angus Beef Ribeye Steak
Servings: 4



4 Black Canyon® Angus Beef Ribeye Steaks, cut 1 inch thick
4 Ears fresh sweet corn, in husks
2 Tablespoons butter, melted
1 Tablespoon chopped chives
1 Teaspoon fresh lemon juice


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, about 20 to 30 minutes or until tender, turning often. Place steaks on grid. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile combine butter, chives and lemon juice.

4. Serve steak with corn and lemon-chive butter.