Honey Sriracha Steak and Corn Ribs

Ready to wow your guests with something special? This Honey Sriracha Steak and Corn Ribs recipe is just what you need. A juicy Tomahawk Ribeye steak and flavorful corn ribs make for an unforgettable meal that’s perfect for any occasion.

Whether you’re hosting a summer BBQ or just want to treat yourself to a gourmet dinner at home, this recipe will deliver a taste experience that’s both exciting and satisfying.

The Honey Sriracha Butter

The secret to making this dish extra special is the honey sriracha butter. It’s a simple blend of sweet and spicy that takes your steak and corn to the next level. With just a few ingredients, you can create a butter that melts perfectly over the hot steak and corn, adding an amazing burst of flavor.

The honey provides a natural sweetness, while the sriracha brings a kick of heat, balanced by the savory notes of garlic and smoked paprika. This butter is a game-changer for any grilled dish.

What Are Corn Ribs?

And let’s not forget the corn ribs. They’re a fun twist on regular corn on the cob, cut into quarters and grilled to perfection. The charred edges give them a delicious smoky flavor that pairs wonderfully with the spicy, sweet butter.

Corn ribs are not only tasty but also easy to eat, making them a perfect side dish for any gathering. This unique way of serving corn will surprise and delight your guests, making your meal memorable and fun.

Ingredients:

1 Tomahawk Ribeye Steak
4 ears of shucked sweet corn
Salt, pepper, and garlic for seasoning steak
Rib rub for corn
Avocado oil for binding

Honey Sriracha Butter:

1 block softened butter
2 tablespoons honey
2 tablespoons sriracha
1 teaspoon each of salt, pepper, garlic powder, onion powder, smoked paprika
Juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons diced shallots

Instructions:

Prepare the Steak: Start by thawing your Tomahawk Ribeye steak. If you’re using other cuts like filets, ribeye steaks, strip loin, Picahna, flat iron, or skirt steak, make sure they are also thawed properly. Once thawed, season the steak generously with salt, pepper, and garlic powder. Use a light coating of avocado oil as a binder to help the seasonings stick to the meat and enhance the flavor.
Set Up the Smoker: Preheat your smoker to 250°F, using hickory wood chunks for an indirect smoking method. Hickory wood provides a robust, smoky flavor that complements the richness of the ribeye steak. Ensure the smoker maintains a consistent temperature throughout the cooking process.
Make the Honey Sriracha Butter: While the steak is smoking, prepare the honey sriracha butter. In a bowl, combine one block of softened butter with 2 tablespoons of honey and 2 tablespoons of sriracha. Add 1 teaspoon each of salt, pepper, garlic powder, onion powder, and smoked paprika. Squeeze in the juice of one lemon for a fresh citrus kick. Finally, mix in 2 tablespoons each of chopped parsley, chopped chives, and diced shallots. Blend all the ingredients until they are well incorporated and set the compound butter aside.
Prepare the Corn Ribs: Take 4 ears of shucked sweet corn and cut each ear in half. Then, cut each half into quarters to create corn ribs. Place the corn ribs in a large mixing bowl and drizzle 1-2 tablespoons of avocado oil over them. Toss the corn ribs to coat them evenly with the oil. Sprinkle a generous amount of rib rub seasoning over the corn ribs and toss again to ensure they are well coated.
Smoke the Steak: Place the seasoned Tomahawk Ribeye steak in the smoker. Smoke the steak until it reaches an internal temperature of 116°F. This slow smoking process infuses the meat with a deep, smoky flavor while keeping it tender and juicy. Use a meat thermometer to monitor the internal temperature accurately.
Sear the Steak: Once the steak reaches the desired internal temperature, remove it from the smoker. Set up your grill for direct grilling by increasing the heat. Sear the steak on the hot grill for 60-90 seconds per side. This quick searing process creates a beautiful crust on the outside while keeping the inside perfectly cooked. After searing, remove the steak and place it on a wire rack set inside a sheet pan. Add a few tablespoons of the prepared Honey Sriracha Butter on top and let it rest. The butter will melt and soak into the steak, adding extra flavor and richness.
Grill the Corn Ribs: While the steak is resting, place the corn ribs on the grill. Grill them for 90-120 seconds per side, turning them occasionally to ensure they are charred evenly. This grilling process gives the corn ribs a delicious smoky flavor and a slight char that enhances their sweetness. Once grilled, remove the corn ribs from the grill and place them back in the mixing bowl. While they are still hot, add a few tablespoons of the Honey Sriracha Butter and toss to coat the corn ribs thoroughly.
Serve: After the steak has rested, slice it against the grain for the best texture and tenderness. Arrange the sliced steak on a serving platter and serve it alongside the Honey Sriracha Butter-coated corn ribs. This combination of smoky, spicy, and sweet flavors will make your steak night unforgettable. Enjoy!

Below is a printable recipe card!

Honey Sriracha Steak and Corn Ribs

Difficulty: Easy

Print Recipe Pin Recipe

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

Ingredients:
1 Tomahawk Ribeye Steak
4 ears of shucked sweet corn
Salt pepper, and garlic for seasoning steak
Rib rub for corn
Avocado oil for binder

Honey Sriracha Butter:

1 block softened butter
2 tablespoons honey
2 tablespoons sriracha
1 teaspoon each of salt pepper, garlic powder, onion powder, smoked paprika
Juice of 1 lemon
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons diced shallots

Method

Thaw the Tomahawk Ribeye steak. Season it with salt, pepper, and garlic, using avocado oil as a binder.
Preheat your smoker to 250°F, using hickory wood chunks for an indirect smoking method.
While the steak is smoking, combine the softened butter, honey, sriracha, salt, pepper, garlic powder, onion powder, smoked paprika, lemon juice, parsley, chives, and shallots in a bowl. Mix well and set aside.
Cut each ear of corn in half, then into quarters to make corn ribs. Place them in a bowl, add 1-2 tablespoons of avocado oil, and toss to coat. Season generously with rib rub and toss again.
Smoke the steak until it reaches an internal temperature of 116°F. Remove it from the smoker and set up the grill for direct grilling.
Sear the steak for 60-90 seconds per side on the hot grill. Remove and place it on a wire rack in a sheet pan. Add a few tablespoons of Honey Sriracha Butter on top and let it rest.
Add the corn ribs to the grill and cook for 90-120 seconds per side, until charred. Remove and place them in a mixing bowl. While hot, add a few tablespoons of Honey Sriracha Butter and toss to coat.
Slice the rested steak and serve it alongside the corn ribs. Enjoy!