Grilled Steak And Grilled Corn

I can’t resist the sizzle of a perfectly cooked grilled steak paired with the sweetness of juicy, charred corn on the cob. There’s something truly magical about the way these two flavors complement each other, creating a symphony of taste that is nothing short of sensational. In this article, I will be sharing my go-to recipe for grilled steak and grilled corn, complete with tips and tricks to ensure your taste buds are in for a memorable treat. So, fire up that grill and get ready to indulge in a feast that will leave you wanting more.

Preparation of the steak

Choosing the right cut of steak

When it comes to grilling the perfect steak, choosing the right cut of meat is crucial. I always look for a steak that is tender and has good marbling. Prime cuts like ribeye, striploin, and tenderloin are excellent choices for grilling. These cuts have just the right amount of fat marbled throughout the meat, ensuring a juicy and flavorful steak.

Marinating the steak

Marinating the steak adds an extra layer of flavor and helps to tenderize the meat. Before marinating, I like to score the surface of the steak with a sharp knife to allow the marinade to penetrate better. My go-to marinade consists of olive oil, minced garlic, soy sauce, Worcestershire sauce, and a touch of honey for some sweetness. I let the steak marinate in this flavorful mixture for at least 1 hour, but overnight is even better for a deeper flavor profile.

Seasoning the steak

Seasoning the steak is the final step before grilling. I keep it simple and let the natural flavors of the meat shine through. A generous sprinkle of kosher salt and freshly ground black pepper on both sides of the steak is all it needs. However, you can also add some additional herbs and spices like smoked paprika or dried thyme to enhance the flavor if desired.

Grilling the steak

Preheating the grill

Before grilling the steak, it’s essential to preheat the grill. I typically preheat my gas grill to medium-high heat, around 400-450°F (204-232°C). This ensures that the grill grates are hot enough to create a nice sear on the steak.

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Cooking the steak over direct heat

Once the grill is preheated, I place the marinated steak directly onto the hot grates. I cook the steak over direct heat, which means directly above the flames or burners. This method allows for quick and even cooking. I close the grill lid to trap the heat, creating a convection effect that cooks the steak evenly on both sides.

Grilling the steak to the desired doneness

Grilling times will vary depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, I cook it for about 4-5 minutes per side for a 1-inch thick steak. I use a meat thermometer to check the internal temperature. For medium-rare, it should read around 135°F (57°C). Remember to let the steak rest for a few minutes before slicing to allow the juices to redistribute and ensure a tender, juicy bite.

Preparing the corn

Selecting fresh corn

When it comes to grilling corn, selecting fresh ears is essential. I choose corn with bright green husks and plump kernels that feel firm to the touch. Avoid corn with dry or shriveled husks, as it may indicate that the corn is past its prime.

Removing the husk and silk

To prepare the corn for grilling, I start by removing the outer husks. I gently pull the husks downward, removing them entirely or leaving a few attached for a decorative touch. Once the husks are removed, I peel away the silk threads, ensuring to remove all of them to prevent any unwanted burnt strands on the grilled corn.

Soaking the corn

To prevent the corn from drying out and to ensure even cooking, I soak the corn in cold water for about 15 minutes. This step helps to retain its natural moisture and prevents the kernels from becoming tough and dry on the grill.

Grilling the corn

Preheating the grill

Just like when grilling the steak, it’s important to preheat the grill for grilling the corn. I preheat the grill to medium heat, around 350-375°F (177-190°C). This temperature allows the corn to cook through without the husks burning.

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Placing the corn directly on the grill

I place the soaked corn directly on the grill grates without removing the husks. The husks act as a natural insulation, keeping the corn protected while it cooks. I close the grill lid and let the corn cook for about 10-12 minutes, turning occasionally to ensure even cooking.

Rotating the corn for even cooking

During the grilling process, I rotate the corn every few minutes to achieve even cooking on all sides. This prevents any burnt spots and ensures that the corn is cooked through evenly. The corn is ready when the kernels are tender and slightly charred.

Serving suggestions

Pairing the steak and corn with a salad

To complete the meal, I love pairing the grilled steak and corn with a fresh salad. A crisp mixed greens salad with cherry tomatoes, sliced cucumbers, and a tangy vinaigrette perfectly complements the smoky flavors of the grilled meat and corn. The freshness and acidity of the salad help balance the richness of the steak, creating a well-rounded and satisfying meal.

Adding a flavored butter to the corn

For an extra burst of flavor, I like to serve the grilled corn with a flavored butter. A simple herb butter made with softened butter, minced garlic, chopped parsley, and a squeeze of lemon juice adds a delicious and fragrant element to the sweet, smoky corn. Just slather a generous amount of the flavored butter onto the warm corn, and let it melt and coat each kernel.

Serving with condiments such as chimichurri or barbecue sauce

If you’re looking to enhance the flavors even further, serving the grilled steak with condiments like chimichurri or barbecue sauce is a great idea. Chimichurri, a vibrant sauce made with fresh herbs, garlic, lemon juice, and olive oil, adds a tangy and herbaceous kick to the steak. On the other hand, a smoky and tangy barbecue sauce complements the caramelized crust of the grilled steak, adding a hint of sweetness to each bite.

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Tips for grilling perfection

Letting the steak rest before slicing

After grilling the steak, it’s crucial to let it rest before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak. I usually let the steak rest for about 5-10 minutes, tenting it loosely with aluminum foil to keep it warm.

Using a meat thermometer to check doneness

To ensure that your steak is cooked to perfection, I highly recommend using a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading of its internal temperature. This way, you can achieve your desired level of doneness without any guesswork.

Avoiding flare-ups while grilling

Flare-ups can happen when grilling fatty cuts of meat, causing the flames to get too close to the food and potentially burn it. To avoid flare-ups, I keep a spray bottle filled with water nearby. Whenever I see flames starting to get out of control, I give them a quick spritz to tame them down. Additionally, I keep a close eye on the grill and adjust the heat if necessary to prevent any excessive charring or burning.

Grilled steak and corn are classic favorites when it comes to outdoor grilling. By following these preparation, grilling, and serving tips, you can achieve a delicious and satisfying meal that will impress your family and friends. So fire up the grill, grab your favorite cuts of steak and fresh ears of corn, and get ready to enjoy a mouthwatering feast that embodies the flavors of summertime. Happy grilling!

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