2 12-14 oz ribeye steaks (choice or prime)
freshly ground black pepper
2–3 tablespoons worchestershire sauce
1 ear yellow corn, shucked (optional)
flaky sea salt
1 bunch flat-leaf parsley (leaves and small, soft stems only), finely chopped
1 bunch cilantro (leaves and small, soft stems only), finely chopped
1 small shallot, peeled and very finely diced
2 cloves garlic, finely minced
1 thai chili, stem removed and finely minced (or 1/2 – 1 teaspoon of crushed red pepper flakes)
1 teaspoon honey
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon lemon zest (optional)
high quality extra virgin olive oil
kosher salt + freshly ground pepper, to taste
- In a small bowl, combine all the ingredients for the chimichurri sauce and enough oil to cover (I find that I need about a cup or so). Gently stir to combine all the ingredients and season to taste with salt and pepper. It should be a sauce and drizzle-able consistency, so add olive oil as needed. Set aside.
- An hour before you’re ready to cook, remove your steaks from the fridge. Liberally season all over with kosher salt, freshly ground pepper, and a bit of granulated garlic. Rub the seasoning into the steak and then drizzle them with the worchestershire sauce. Allow them to sit at room temperature until you’re ready to cook.
- Preheat a grill or cast iron skillet until hot. Season your corn with a bit of olive oil, salt and pepper. Cook 3-4 minutes per side (looking for an internal temperature of 130-135), try not to move it too much so it gets a nice crust/grill marks. Cook your corn while you cook the steak for a couple of minutes per side, until the kernels have a bit of color. Transfer to a plate and lightly tent with foil. Rest for 10 minutes before slicing.
- Slice the kernels off the corn cob and arrange them over the sliced steak. Sprinkle with flaky salt and drizzle with the chimichurri sauce.