Grilled Beef with Charred Corn and Cilantro Lime Butter

Instructions

1. 1

   Prepare the cilantro lime butter by mixing softened butter with chopped cilantro, minced garlic, lime zest, and lime juice in a small bowl. Season with a pinch of salt and set aside at room temperature.

   Tip: Make this butter ahead of time and refrigerate for easier handling, then bring to room temperature before serving.

2. 2

   Pat the beef steaks dry with paper towels and season both sides generously with sea salt, black pepper, and smoked paprika about 15 minutes before grilling to allow the seasoning to penetrate.

   Tip: Dry meat creates better crust formation and prevents steaming on the grill.

3. 3

   Preheat your grill to high heat (around 450°F). Lightly coat the corn ears with olive oil and season with salt and pepper.

   Tip: Oil prevents sticking and helps achieve even charring.

4. 4

   Place the corn on the grill grates and rotate every 3-4 minutes until all sides are lightly charred and kernels are tender, about 12-15 minutes total. Transfer to a plate and cover to keep warm.

   Tip: Listen for the occasional pop from kernels—this indicates they're cooking properly.

5. 5

   Once corn is done, place the seasoned beef steaks directly on the hot grill. Avoid moving them for the first 4-5 minutes to develop a flavorful crust.

   Tip: Resist the urge to flip too early; patience creates the best crust.

6. 6

   Flip the steaks and cook for another 4-5 minutes for medium-rare (internal temperature of 130-135°F). Adjust timing if you prefer a different doneness level.

   Tip: Use a meat thermometer for accurate results; remove steaks 5°F below target temperature as they continue cooking while resting.

7. 7

   Transfer cooked steaks to a cutting board and let them rest for 5 minutes under a loose foil tent to retain juices.

   Tip: Resting redistributes juices throughout the meat for better flavor and tenderness.

8. 8

   Top each corn ear generously with a dollop of cilantro lime butter, allowing it to melt into the kernels. Serve the steaks alongside the corn with lime wedges for extra brightness.

   Tip: The warm corn will melt the butter perfectly; any remaining butter can be drizzled over the steaks too.