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giant ribeye on cutting board

Honey Sriracha Steak and Corn Ribs

Difficulty: Easy
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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
 

  1. Thaw the Tomahawk Ribeye steak. Season it with salt, pepper, and garlic, using avocado oil as a binder.
  2. Preheat your smoker to 250°F, using hickory wood chunks for an indirect smoking method.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice the rested steak and serve it alongside the corn ribs. Enjoy!