Grilled Bone-In Ribeye with Elote Corn
Savor a symphony of rich and robust flavors with the Grilled Bone-In Ribeye complemented by the delectable Elote Corn. The succulent 16oz Rastelli Bone-In Ribeye, seasoned to perfection and charred to a delightful crust, pairs exquisitely with the creamy and smoky notes of the Jersey White Sweet Corn, adorned with luscious mayo, zesty Cotija cheese, and a tantalizing sprinkle of Tajin chili powder. A harmonious fusion that brings together the heartiness of the ribeye and the irresistible charm of elote, making it a perfect dinner indulgence for four.
2 - 16oz Rastelli Bone-In Ribeye
4 ears of Jersey White Sweet Corn
¼ cup Mayonnaise
½ cup crumbled Cotija Cheese
Tajin Chili Powder
Season generously with salt and pepper, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
Prepare a grill on medium-high. Grill steaks over direct heat, turning until nicely charred, about 6 minutes per side.
Insert an instant-read thermometer into the thickest part of steaks, if it registers 120* for rare, they’re done.
Continue to cook over indirect heat if needed - another 2-4 minutes should do it. Transfer to a cutting board and let rest 5 minutes before slicing.
Brush the corn with vegetable oil. Grill, turning until charred all over, 8 - 10 minutes.
Brush the grilled corn with mayonnaise and sprinkle with the cheese. Sprinkle with tajin chili powder and service with lime wedges and cilanto.