Ally's Sweet and Savory Eats: Grilled Ribeyes with Corn and Tomato Relish

Monday, August 14, 2017

Grilled Ribeyes with Corn and Tomato Relish

Fire up the grills!  
Labor Day is fast approaching and these steaks are the perfect, easy party food for entertaining.

This post is sponsored by Rubes Steaks, but all opinions are my own.

Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

I feel so fortunate to have grown up in small town Iowa.  As an outsider reading this, you may be thinking, "Ha!  Really, Ally?  Small town Iowa?"

Yes, small town Iowa.

I grew up in an area of a combined population of around 6,000 people.  I graduated with a class of around 120 kids, give or take.  The kids I went to school with are the kids I started preschool with, we're all friends still today.  My parents still live there and basically everyone knows everyone {this can be good and bad!}.

Being from a small town means you drive 30 minutes to the mall and going out for dinner means you have the options of Subway, the local pizza joint, Dairy Queen or Hardees.

But, you see we were lucky.  We had this superb, fantastic steak joint as well.  A place off the beaten path where you GRILLED YOUR OWN STEAKS.  You walked in, picked out your steak, found at table and then cooked your own meal. 


Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

It's unheard of really.  How many restaurants are out there where you cook your own meal? You grab a drink, chat with friends, eat way too much homemade garlic bread and wait for your steak to cook. I was beyond thrilled when Rube's Steaks contacted me to create a recipe and share it with my readers.

Plus giveaway some steaks!

You guys are in for a treat.  Rube's Steaks has been a Midwest staple since 1973.  Their superb steaks are among the most flavorful in the world - grass fed, corn finished black Angus that are raised on family farms within a 150 mile radius from the steakhouse.  Their steaks are aged for a minimum of 28 days before they are hand cut and eaten or delivered straight to your door.  

Always fresh, never frozen is their motto.  They guarantee a two-day delivery to anywhere in the continental United States.  Who doesn't want fresh steaks delivered to their door step?


Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

When these ribeyes arrived on my doorstep I promptly texted the husband a photo with the caption "dinner".

Needless to say we ate well that night.

And because I'm a food blogger, I could NOT just grill the steaks and call it good.  I had to top it with something special.  Something to take it up a notch.  Something that would make mouths water. A recipe that is perfect for your Labor Day festivities!

I wanted these steaks to POP, not only in color but in taste.  I decided to bring in a hint of late summer and freshness.  Nothing is more fresh in the summer than sweet corn, tomatoes and basil, so I combined the three.  

Obviously.  

Thrown together with some crumbled feta cheese, a splash of red wine vinegar and loads of salt and pepper, this relish could probably be eaten off a flip-flop and still taste good.


Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

Also, let's talk a little steak etiquette.

A few pointers if you will, if you are a newbie.

1.  Let your steaks rest and come to room temperature before grilling.
2.  Generously season with salt and pepper.
3.  Once you lay the steaks on the grill don't touch them.  Leave them be, until ready to flip.
4.  When done, let them rest for at least 5 minutes before diving in {it's hard, I know!}

Do all of this and your steak will be delicious.

Buy them from Rube's and they'll be extra delicious.

Don't have any outside grill?  Live in a small roof-top apartment that doesn't allow grills? Grilling inside is easy too, just use an indoor grill pan on top of your stove.  Read here to find which grill pan is the best for YOU.


Grilled Ribeyes with Corn & Tomato Relish...the perfect party food!  Juicy steak with the delicious flavors of summer - corn, tomatoes and basil. (sweetandsavoryfood.com)

Now...get ready for this!

Rube's Steaks is giving away TWO of these delicious  11 oz. ribeyes to a lucky reader!  PLUS, readers can receive a 15% discount on all orders of $125 or more with the promo code: ALLYSTEAKS at checkout.  This code is good through August 29, 2017.  Not only do they sell their premium steaks, but they also have delcious burgers {huge fan}, hot dogs, pork loins and chops.  Plus more!

Do you have any idea how good of a deal this is?  Stock up and fill your freezer my friends.

To enter the giveaway follow the multiple prompts on the Rafflecopter box below.  It's so easy with many chances to win.  Who doesn't want to win free steak?  I will pick one random winner on Monday, August 21.

a Rafflecopter giveaway


A big thanks to Rube's Steaks for sponsoring this post.  They have long held a special place in my heart and hometown.  I hope you truly enjoy them as much as I do!


Yield: 4

Grilled Ribeyes with Corn & Tomato Relish

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This classic late summer & early Fall meal is perfect for entertaining! Grilled ribeyes topped with a fresh summer relish of corn, tomatoes, feta and basil.

INGREDIENTS:


  • 4 ribeye steaks
  • 1 ear of corn, husked
  • 1 medium sized tomato, chopped
  • 4-6 leaves of fresh basil, chopped
  • 1/2 c. feta cheese, crumbled
  • 2 T. rice wine vinegar
  • salt
  • pepper

INSTRUCTIONS:


  1. Preheat your outside grill to medium-high heat. Remove the steaks from the fridge and allow them to come to room temperature.
  2. When the grill is hot, place the ear of corn directly on the grill racks. Turn every few minutes allowing the corn to char. When all sides are charred, remove and allow to cool.
  3. When the corn has cooled cut the corn off the cob with a sharp knife. In a bowl combine the corn with the chopped tomato, basil and feta. Drizzle with the rice wine vinegar and toss to coat. Seasonw with salt and pepper. Set relish aside until the steaks are ready.
  4. With the grill still hot, generously season both sides of the ribeyes with lots of salt and pepper. Place the steaks on the grill and don't move them. Grill each side for 8-9 minutes for a medium cooked steak. Adjust the cooking time if you prefer a more rare or cooked steak.
  5. Remove the steaks from the grill onto a plate and allow them to rest for at least 5 minutes.
  6. Serve each steak topped with the corn and tomato relish.
Created using The Recipes Generator

5 comments:

  1. I love my steak rare...mine is the last one o. The grill and the first one off. Can you say Mooooo....

    ReplyDelete
  2. I like my steak medium well. We've always wanted to try Rubes! We've heard its great!

    ReplyDelete