Ingredients

The following ingredients have 4 Servings
  • 4 x 360g grass-fed beef rib-eye steaks on the bone
  • sea salt
  • 6 corn cobs
  • olive oil
  • ¼ cup grated manchego cheese
  • freshly ground pepper
  • <i>FOR THE&nbsp;CHIPOTLE&nbsp;BUTTER</i>
  • 250g unsalted butter (at room temperature), chopped
  • 4&nbsp;chipotle&nbsp;chillies in adobo (available in tins from specialist grocers)
  • juice of 1 lemon
  • ½ tsp sea salt

Instruction

  • <p>Remove the steaks from the fridge 2 hours before you intend to start cooking and season liberally with sea salt.</p> <p>To make the&nbsp;chipotle&nbsp;butter, blend the butter, chillies, lemon juice and salt in a food processor.</p> <p>Spoon the butter down the middle of a sheet of greaseproof paper, roll into a 3cm-thick cylinder, twist at either end to seal, and store in the freezer.</p> <p>Preheat a barbecue or grill pan to high.</p> <p>Remove the husks from the corn, brush with olive oil, season with salt and grill for about 10 minutes, turning from time to time, until you get a lovely colour on them – nice and brown but not burnt. Remove from the grill, place in a bowl and cover with cling film to allow the steam to continue to soften them.</p> <p>When they are cool, hold a cob vertically on a chopping board, resting the large end against the board. Take a sharp knife and cut down from top to bottom to remove the kernels, then repeat with all cobs. Place kernels in a small saucepan.</p> <p>Rub the steaks with a little oil. For criss-cross grill marks, place on the grill bars and cook for 3 minutes, then rotate the steaks 90 degrees and cook for a further 3 minutes. Turn over and cook for a further 5 minutes. Place the steaks on a plate, cover with foil to keep warm, and allow to rest for 10 minutes.</p> <p>In the meantime, warm the corn kernels and 80 grams of&nbsp;chipotle&nbsp;butter in the saucepan and swirl until the butter melts, then sprinkle the&nbsp;manchego&nbsp;over the top and finish off with a grind of pepper.</p> <p>Spoon the corn into the middle of 4 large white plates. Place the rib on a chopping board and cut along the bone to remove the majority of the meat, then cut the meat into 4 slices. Place the bone and slices on top of the corn on one plate, and repeat for the remaining 3 plates. Sprinkle each with sea salt, a grind of pepper and a little olive oil.&nbsp;</p>