Grilled Steak and Corn


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Grilled Steak and Corn recipe by Barefeet In The Kitchen

Grilled Steaks, Corn on the Cob, Garlic Oven Fries and Caprese Skewers made for a fantastic dinner on a hot summer night. I’m getting hungry again, just looking at these pictures. We rarely cook steaks at home.

Do you want to know why? Because this girl just did not know how to cook one at all. I hated the thought of buying a great piece of meat and then having it turn out poorly because I didn’t do it justice.

When my husband volunteered to do some research (aka. Google and try to figure out what we were doing wrong) and then grill them, I was thrilled to turn the work over to him. Listed below is what he did this time and they turned out great!

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I suspect that we’ll be grilling beef a whole lot more often now that the intimidation has worn off a bit.

I would LOVE to know how you grill your steak. Please share your secrets and tips! There is a lot of information online, but how do you know what is good or bad advice? Feel free to link me to your site if you’ve posted any grilling information there. Thank you in advance!

DIRECTIONS for Grilled Steaks

Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill.
Preheat the grill to make sure it is hot before grilling the meat.
Rub a crushed garlic clove onto all sides of the steak.
Crack fresh pepper all over the steak and rub it into all sides of the steak.
Squeeze the juice of half a lemon or lime onto both sides of the steak, this is supposed to help tenderize tougher or less expensive cuts of meat.
Searing the steak on a high grill heat helps seal in the juices. Set the steak on the grill at a 45 degree angle for 2-3 minutes, then use tongs (not a fork or knife, because that will cause the juices to drip out of the meat) to rotate another 45 degrees and cook 2-3 more minutes. Flip the steak over and repeat.
Grill on low for another 3-5 minutes with the lid closed. The steak should be about medium rare now, depending on thickness.
Remove steak from the grill and place on a platter.
Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.

DIRECTIONS for Grilled Corn on the Cob
Remove husks and rinse corn thoroughly.
Brush with softened butter and then sprinkle with kosher salt and fresh cracked pepper.
Wrap in foil and place on the hot grill.
Grill for 30 minutes, turning the corn over every 10 minutes.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris says

    I saw "steak" on the link at Pam's Midwest Kitchen and had to hop over here.

    It actually looks like hubby has got the basics down just about right. The only thing I'd change is getting a good instant read thermometer and cooking by internal temp instead of time.

    When he has time and wants to make the most perfectly grilled steak ever, he should try the reverse sear technique. It takes longer but produces a steak that is so tender, evenly cooked throughout, and seared on the outside. The three best steaks I have had in my life have been since I learned this technique.

  2. EcoCatLady says

    OK… I'm realizing that I'm in desperate need of remedial meat lessons. When you say "grill" what do you mean? Do you have some appliance that does this, or are you talking about an outdoor BBQ? And with those outdoor things, are you supposed to clean the cooking "surface"? Help… I'm totally lost in the world of meat…

  3. Barefeet In The Kitchen says

    Hey CatLady, I'm commenting back on your blog, so I'll know you see it. 🙂

    Thanks for the sweet thoughts on our steaks. We enjoyed them greatly, but I know we could be better. I just listed everything we did, not so much as advice for you people, but in the hopes that there might be some tips for us. I'm always open to new ways to do these things.

    Chris, I'm headed to check out that link now. Thank you!

  4. annalise + andrew says

    I'm so glad you figured out steak! We would die without our grilled steaks around here!! :o) Our method: Remove from the fridge an hour or so before grilling. Season well with lots of salt/pepper/etc. Grill on HIGH for a few minutes each side to get a nice crust outside and juicy medium rare inside!

    Love the "Made By My Man"… My husband is wanting to start contributing to the blog a little more regularly… :o) So fun! (Might have to borrow the phrase!)

  5. no spring chicken says

    We have elk steaks and I'm eager to try the lemon juice.. We've always used garlic and pepper, and I know friends of mine always used lemon on lamb before grilling. I thought that was just something lambie! But it makes sense. Another great tip, thanks!

    Blessings, Debbie

  6. Kelli says

    Hey, thanks for the comment on my blog. I wish I could help with steaks, but it's the one thing I can't seem to manage. I've been told a good cut only needs a bit of olive oil and salt and pepper. Using a well seasoned pan, get it screaming hot, sear both sides (first side about 2-3 minutes, second side only needs 1 minute) then slide the pan into the oven at 350 for about 15 minutes. As you said, let it rest for 5-10 minutes.
    This is what I was told. I've not been brave enough to try. The last time I did, I filled the whole house with smoke. I just don't know what I'm doing wrong. If you figure it out, please share!