Organic Steakhouse Burger Steaks & Grilled Corn
Organic Steakhouse Burger Steaks & Grilled Corn
Most grilled beef hits the flame under-seasoned. The outside chars, the inside cooks, but there’s nothing to hold onto when you take that first bite. These steakhouse burger steaks are built differently.
Burger steaks are patties without the bun, which puts all the attention back onto the crust. The bun version lives in the burger and slider recipes.
Coat the steaks in Kinder’s Steakhouse Burger Seasoning, bold, savory, with a smoky backbone, and what develops on the outside is a proper crust. Not a dusting. A real crust with char and texture and something worth cutting through. The same seasoning on the corn means every element on the plate is dialed in from the start.
The method is two-zone grilling at its most direct. High heat on one side builds the sear; indirect heat on the other finishes the cook without burning the outside. Pull steaks at 120°F and let carryover do the final work. That’s how you hit medium-rare every time without watching the grill like it owes you money.
Kinder’s Steakhouse Burger Seasoning is carrying this recipe. One blend on both the steak and the corn keeps the flavor cohesive and the prep clean. The ingredient list is short by design, nothing is in here for optics.
Total time: 35 minutes. Serves 3. Works on gas or charcoal, set up a two-zone fire and the same approach applies either way.
One step not to skip: let the steaks sit at room temp for 20 minutes before they hit the grill. Cold meat from the fridge means the outside overcooks before the center gets there. Season generously, too. The steakhouse blend needs full coverage to form the crust you’re building.
Bold crust. Juicy center. Grilled corn with that same savory, smoky character. Steakhouse dinner, no reservation required.
Flavor First.
Organic Steakhouse Burger Steaks & Grilled Corn
Ingredients
Equipment
Method
- Preheat grill on high heat, setting up direct and indirect heat zones (425–450°F direct side).
- Coat steaks with olive oil and season generously with Kinder’s Steakhouse Burger Seasoning on all sides. Let steaks sit at room temperature for 20 minutes before grilling.
- Coat corn cobs with olive oil and season generously with Kinder’s Steakhouse Burger Seasoning.
- Place corn over direct heat and rotate every 2–3 minutes for even browning. Once grilled to your liking, move corn to indirect heat, close the grill, and cook an additional 15–20 more minutes until tender.
- Place steaks over direct heat. Once a nice crust develops — about 3–5 minutes — flip and repeat on the other side. Move steaks to indirect heat, cover the grill, and cook until internal temperature reaches 120°F (temperature will continue to climb 5–10°F off the grill).
- Remove steaks and let rest 10 minutes before serving or slicing.
- Serve steaks alongside the grilled corn and enjoy.
Nutrition
Notes
- Room temp matters — Pull steaks out 20 minutes before they hit the grill. Cold steak from the fridge leads to overcooked edges and an underdone center. Twenty minutes at room temp and the cook evens out edge to edge.
- Season for a crust, not a coating — Kinder’s Steakhouse Burger Seasoning is doing more than adding flavor here — it’s building the crust. Apply it generously on all sides and press it into the surface so it adheres.
- Corn goes on first — Grilled corn takes 20–25 minutes. Get it on before the steaks so everything finishes at the same time. Once it moves to the indirect side, the corn holds while the steaks do their thing.
- Don’t rush the rest — Ten minutes on a platter after the steaks come off is not a suggestion. That rest is when the juices redistribute. Cut in early and they run across the board instead.
- Pull at 120°F — Carryover adds 5–10°F after the steak leaves the heat. Pull at 120°F for medium-rare (finishes around 130°F), or 130°F for medium (finishes around 140°F). An instant-read thermometer is the only way to know.
- Slice the steaks against the grain — thinner cuts, better texture. Fan them on a platter next to the corn for a clean steakhouse-style spread. Compound butter or herb butter melted over the steaks while they rest adds richness without complicating the plate.
- For sides, a wedge salad with blue cheese keeps the steakhouse angle intact. Grilled asparagus or a simple arugula salad works if you want something with more bite. Garlic butter brushed directly onto the corn right off the grill is worth the extra step.
- Refrigerate steak and corn separately in airtight containers. Both hold for up to 3 days.
- To reheat the steak, skip the microwave. A skillet over medium heat with a knob of butter — 2–3 minutes per side — warms it through without toughening the texture. Slice it thin before reheating if you’re working with a thicker piece.
- Leftover steak has range: slice it thin for a steak sandwich, dice it for tacos with cotija and salsa verde, or pull it into a breakfast hash with roasted potatoes and a fried egg on top.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What cut of steak works best?
Ribeye, New York strip, or sirloin all work at 1¼ inch thickness. Ribeye gives you the most marbling and the most forgiving cook, extra fat means extra room for error.
Can I use a charcoal grill?
Absolutely, bank the coals to one side for a two-zone setup. Sear over the coals, then move the steaks to the cool side, cover, and finish to temp. Same method, different fuel.
Can I substitute frozen corn?
Fresh corn on the cob is the right call for grilling. If you’re working with frozen, thaw completely and grill in foil packets, you won’t get the same char, but the seasoning still comes through.
How do I know when the steaks are done?
Use an instant-read thermometer. Pull at 120°F for medium-rare (carryover brings it to ~130°F) or 130°F for medium (~140°F final). Color on the outside won’t tell you what’s happening in the center.
Can I make this without a grill?
A cast iron skillet over high heat gets you close. Get the pan screaming hot, sear 3–4 minutes per side to build the crust, then finish in a 400°F oven to your target temp. No smoke, but the Kinder’s crust still delivers.
More like this: Steak & Beef Recipes · Grilling Recipes · Summer Grilling Recipes
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