Name: Grilled Ribeye Steak with Corn Salsa
Prep time: 10 min
Total time: 30 min
Yield: serves 2 people
Cuisine: Slovenian
Ingredients: 450 g (1 pound) boneless ribeye steak; 2 large ears corn; 1/2 red onion; 1 tbsp diced jalapeño peppers; 1 tbsp diced sweet red chili; 1 avocado; 1 tbsp diced coriander or parsley; 3 tbsp olive oil; juice of one lime; 1 tbsp olive oil, for serving; 1/4 tsp fleur de sal; 1 lime; 2 tbsp feta cheese

Grilled Ribeye Steak with Corn Salsa

What’s better than making the whole lunch or dinner outside, in the shade, with a beautiful summer breeze. Now that we have a kiddo, we need to plan everything, from lunch to playtime to work. So if we can combine playtime with making lunch simultaneously, that’s a win in our book right now. That’s so much easier outside, especially if the whole meal takes about 30 minutes. The ribeye steak and the corn are grilled in the outside grill to get that delicious, charred flavor. It’s so easy and so delicious, perfect for summer picnics and gatherings.

Fantastic Grilled Ribeye Steak

This is such an excellent grilled beef steak recipe. It's super simple to make, yet you will always impress your guests with a beautiful, juicy steak. These are the top reasons why we adore it:

juicy, tender, delicious ribeye steak
the exterior is beautifully charred, caramelized and holds those internal juices perfectly
it's a quick, 30-minute recipe
the steak and the corn are grilled, making this meal extra flavorful
great for during the week, for over the weekend, or for picnic gatherings
an amazing recipe for date night, one steak is enough for two people
dairy-free and gluten-free

If you love a good ribeye steak recipe, then we encourage you to make our Reverse Sear Ribeye Steak with Peppercorn Sauce, too - it's so good.

How to grill ribeye steak on the grill

I don't know a single person who isn't particular about how they like their meat. Some don't like well done; others truly dislike rare beef. Here are the temperatures to look for to help you achieve the best grilling times and achieve the ribeye steak's proper doneness. Having a thermometer is essential for this step.

GRILLED RIBEYE STEAK DONENESS

Rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 52 °C / 125 °F.

Medium rare - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 54 °C / 130 °F.

Medium - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 60 °C / 140 °F.

Well done - Stick the thermometer into the thickest part of the meat. Grill the meat until the thermometer reads 68 °C / 155 °F.

What to serve with Grilled Ribeye Steak

This juicy, tender piece of meat deserves a good side. We kept it simple in this recipe and served the steak with fresh, delicious grilled corn salsa with avocado. However, feel free to choose any of these sides instead of the salsa.

Storing Grilled Ribeye Steak and Grilled Corn Salsa

Ribeye Steak is best fresh and served immediately. This way, the meat stays juicy and melts in your mouth.

If you have any leftover grilled ribeye left, store it in an airtight container and place it in the fridge for up to 2 days. Before serving, reheat, or serve cold in a sandwich or salad.

Feel free to make the corn salsa ahead. Follow the recipe, but don't add the avocado right until serving. Keep the salsa in an airtight container and place it in the fridge for up to 2 days.

Try these delicious grilling recipes

Ingredients

Grilled Ribeye Steak with Grilled Corn Salsa

450 g (1 pound) boneless ribeye steak

2 large ears corn

1/2 red onion

1 tbsp diced jalapeño peppers

1 tbsp diced sweet red chili

1 avocado

1 tbsp diced coriander or parsley

3 tbsp olive oil

juice of one lime

1 tbsp olive oil, for serving

Optional (for serving)

1/4 tsp fleur de sal

1 lime

2 tbsp feta cheese

Tools and equipment

grill / barbecue

bowl

plate

paper towels

metal kitchen thongs

kitchen knife

cutting board

METHOD

prepare the grill

Heat your gas grill or fire up the grill to get the grill temperature about 250 °C - 300 °C or 480 °F - 570 °F. When the grill is hot, clean the rack with a long brush and lightly grease with oil (the easiest way to do this is by dipping a paper towel into the oil). Take the meat out of the fridge at least 30 minutes before grilling.

Tip

Check the grill temperature by placing your hand about 10 cm or 4-inches above the rack. If you can't hold the hand up there for more than 2 seconds, then your grill is hot enough.
grill the corn

Place the corn ears on a hot grill. Grill the corn for about 10 - 15 minutes, or until the corn is soft and beautifully charred, turning it from time to time. Remove the corn from the grill and slice corn off of the cob.

Tip

Always use a kitchen glove when grilling because the temperatures are very high. Transfer the corn with a kitchen glove or long metal kitchen thongs.

If the corn isn't in season, use about 2 cups of canned sweet corn.
make the corn salsa

In a bowl, stir to combine the grilled corn, diced red onion, diced jalapeño, diced red chili, avocado, diced coriander, olive oil, and lime juice. Season to taste with salt and pepper. Set aside and keep in the fridge until needed.
grill the steak

Pat dry the ribeye steak with paper towels. Season with salt and freshly ground black pepper. Place the steak onto a hot grill. Grill for 3 - 4 minutes, then flip the steak and cook on the other side for another 3 - 4 minutes or until the steak is beautifully caramelized and the internal temperature reaches the desired doneness. For us, that's medium. Stick the thermometer into the thickest part of the meat. The internal temperature of the thickest part of the meat should read 60 °C / 140 °F (for medium)

Tip

For other doneness times and internal steak, temperature see the blog post above.

If you can't reach the desired internal temperature, but the outside is already beautifully caramelized, then transfer the steak to indirect heat on the grill. Continue grilling until the steak reaches the desired doneness. If your grill has a lid, cover the grill with the lid.
leave the steak to rest

When the steak is done, use the kitchen thongs to transfer it to a plate. Drizzle with some olive oil and set aside for 5 - 10 minutes to rest. The cooking process will continue.
serve

Cut the steak into slices and serve with the fresh corn salsa. Optionally sprinkle with fleur de salt. Add the lime wedges and crumble the feta cheese on top. Serve immediately.

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Grilled Ribeye Steak with Corn Salsa