Grilled Steaks with Lemon-Chive Corn

Note from Cheri: This recipe was contributed to Fabulous Foods by the National Cattlemen's Beef Association. Allowing the beef to marinate, makes an otherwise tougher cut of meat, the Chuck Steak, more tender. Grilling adds that extra special flavor. This is a wonderful recipe for your next camping trip, or if you can't get away, the next backyard barbecue. Follow this link for more fabulous Beef recipes, cooking tips and educational information.

2 to 4 well-trimmed Beef ribeye or boneless top loin steaks, 1" thick 4 ears fresh sweet corn, in husks 2 T butter, melted 1 T chopped chives 1 tsp. fresh lemon juice

Serves 4 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.