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giant ribeye on cutting board

Honey Sriracha Steak and Corn Ribs

Difficulty: Easy
Servings 6
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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

Instructions
 

  • 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!