Grilled Steak with Corn on the Cob

Grilled Steak with Corn on the Cob

A Classic Summer Meal You’ll Want to Make Again and Again

Few meals capture the feeling of summer like a perfectly grilled steak served with sweet, smoky corn on the cob. This dish is simple, comforting, and incredibly satisfying, yet when done right, it tastes like something from a high-end steakhouse. Whether you’re cooking for a weekend family dinner, a backyard barbecue, or a special occasion, grilled steak with corn on the cob is always a winning choice.

The beauty of this recipe is that it relies on quality ingredients and proper technique rather than complicated steps. Juicy steak, seasoned just right, paired with tender corn kissed by the grill’s heat, creates a balance of rich and fresh flavors that never gets old.

Why This Recipe Works So Well

• The steak is seasoned simply to let the natural beef flavor shine
• Grilling locks in juices and adds a smoky char
• Corn on the cob becomes sweeter and more flavorful on the grill
• Minimal ingredients, maximum taste
• Perfect for summer but delicious all year round

Ingredients

For the Steaks

• 2 to 4 beef steaks (ribeye, sirloin, New York strip, or T-bone)
• 2 tablespoons olive oil
• 1½ teaspoons salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (optional)
• ½ teaspoon smoked paprika (optional)
• Fresh rosemary or thyme (optional, for aroma)

For the Corn on the Cob

• 4 ears of fresh corn
• 4 tablespoons butter, softened
• Salt to taste
• Black pepper to taste
• Optional additions:
  • Garlic butter
  • Chili powder
  • Paprika
  • Fresh parsley or cilantro
  • Lemon juice

Preparing the Steak (Very Important Step)

1. Remove the steaks from the refrigerator at least 30 minutes before grilling. This helps them cook evenly.
2. Pat the steaks dry with paper towels. Removing excess moisture helps achieve a beautiful sear.
3. Drizzle both sides with olive oil.
4. Season generously with salt and black pepper on both sides. Add garlic powder and smoked paprika if using.
5. Gently press the seasoning into the meat and let the steaks rest while the grill heats.

Preparing the Corn

1. Husk the corn and remove all silk strands.
2. Brush each ear generously with softened butter.
3. Sprinkle lightly with salt and black pepper.
4. If desired, wrap each ear loosely in aluminum foil for softer corn, or grill directly for more char and smoky flavor.

How to Grill the Steaks Perfectly

1. Preheat your grill to medium-high heat.
2. Clean and lightly oil the grill grates to prevent sticking.
3. Place the steaks on the hot grill and do not move them for the first few minutes.
4. Grill times (approximate):
   • Rare: 3–4 minutes per side
   • Medium-rare: 4–5 minutes per side
   • Medium: 5–6 minutes per side
   • Well-done: 7–8 minutes per side
5. Flip the steaks only once for best results.
6. During the last minute, you can add a small piece of butter and a sprig of rosemary or thyme on top of the steak for extra flavor.
7. Remove the steaks from the grill and let them rest for 5–10 minutes before slicing. This keeps the juices inside.

Grilling the Corn on the Cob

1. Place the corn on the grill over medium heat.
2. Turn every 2–3 minutes so it cooks evenly.
3. Grill for 10–12 minutes until tender and lightly charred.
4. Remove from the grill and brush with more butter if desired.
5. Finish with a squeeze of lemon juice or a sprinkle of herbs for extra freshness.

Serving Suggestions

Serve the grilled steaks whole or sliced against the grain. Place the corn on the cob alongside and add:

• Extra butter
• A pinch of flaky salt
• Fresh herbs
• Optional steak sauce or chimichurri

This meal pairs wonderfully with:

• Grilled vegetables
• Fresh garden salad
• Baked potatoes
• Garlic bread

Tips for Best Results

• Always let steak rest before cutting
• Use a meat thermometer if unsure about doneness
• Choose fresh, high-quality corn for the sweetest flavor
• Don’t overcrowd the grill
• Keep the seasoning simple for the best taste