Grilled Steaks with Corn and Lemon-Chive Corn -

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Grilled Steaks with Corn and Lemon-Chive Corn

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By National Cattlemen's Beef Association

Photo: National Cattlemen's Beef Association

Posted July 23rd, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

Servings:	4
Author Notes:	Grilling adds that extra special flavor to these steaks and corn on the cob. This is a wonderful recipe for your next camping trip, or if you can't get away, the next backyard barbecue.
Ingredients:	4 well-trimmed beef ribeye or boneless top loin steaks, 1" thick 4 ears fresh sweet corn, in husks 2 tablespoons butter, melted 1 tablespoon chopped chives 1 teaspoon fresh lemon juice
Instructions:	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. Place corn on grill over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often. Place steaks on grill. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally. Meanwhile combine butter, chives and lemon juice. Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter.