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.