Serves 4
4-6 fresh ears of corn
4 steaks (each about 1/2 – 3/4 pound)
Olive oil, for brushing steaks
Salt and pepper, to season steaks
Herb Lemon Butter
1/4 cup butter
3/4 teaspoon oregano, fresh, chopped or 1/4 teasp. dried oregano
1/2 teaspoon thyme, fresh, chopped or 1/4 teasp. dried thyme
2 tablespoons fresh lemon juice
Pinch cayenne pepper
Prepare and light charcoal if using charcoal grill. Take steaks out of refrigerator and let sit at room temperature. Shuck corn and discard husks. Wash and cut each ear of corn in half. Cover in a large pot of cold water. Bring to a boil on high heat, turn down heat to low and simmer for 10 minutes. Meanwhile, melt butter in small saucepan; add oregano, thyme, lemon juice and cayenne pepper. Simmer on low for two minutes. Remove from heat, cover and set aside.
If using a gas grill, pre-heat. Rub steaks with olive oil and salt and pepper both sides. Grill for 5-6 minutes per side for medium steaks on medium-high heat. Transfer steaks to platter and cover with foil for 3-4 minutes. Transfer herbed lemon butter to a small bowl with a small brush so guests can slather it on their corn. Serve and enjoy!
TIP: Pick up the fresh herbs in the produce section of any grocery store.
Leave a Comment