Wood-Fired Ribeye with Grilled Corn

This Argentinian-style asado features juicy, flame-grilled ribeye steaks infused with herbs and spices, paired with charred sweet corn, all cooked over an open wood fire on the Omberg Asado Gaucho 1200. The natural smoke and embers add a deep, rustic flavor, making this dish perfect for outdoor feasting.

Ingredients

For the Ribeye Steaks

• 2 thick-cut bone-in ribeye steaks
• 2 tbsp olive oil or beef tallow
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp red pepper flakes (optional)
• 1 tsp garlic powder
• 2 sprigs fresh rosemary or thyme

For the Grilled Corn

• 2 ears of sweet corn, cut in halves
• 1 tbsp butter, melted
• 1 tsp coarse salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

Instructions

1. Prepare the Fire

• Use hardwood logs or lump charcoal for an authentic Argentinian grilling experience.
• Let the fire burn until the wood reduces to embers before cooking.
• Adjust the grate height to control the heat—lower for searing, higher for slow cooking.

2. Season & Prepare the Ingredients

Ribeye:

• Rub the steaks with olive oil, salt, black pepper, garlic powder, and red pepper flakes.
• Let them rest at room temperature for 30 minutes before grilling.

Corn:

• Brush each corn piece with melted butter and season with salt, black pepper, and smoked paprika.

3. Grill to Perfection

Ribeye Steaks:

1. Place the steaks over direct heat and sear for 3–4 minutes per side until a golden crust forms.
2. Move to a cooler section of the grill and continue cooking until the desired doneness:
   • Medium-rare: 55°C (130°F)
   • Medium: 60°C (140°F)
3. Place fresh rosemary or thyme sprigs on top while grilling for extra aroma.
4. Let the steaks rest for 5–10 minutes before slicing.

Grilled Corn:

• Place the corn directly over medium heat and grill for 5–7 minutes, rotating frequently until slightly charred.

4. Serve & Enjoy!

Arrange the ribeye steaks and charred corn on a rustic wooden board.
Garnish with extra fresh herbs.
Serve with chimichurri sauce or garlic butter for added richness.

Wine Pairing: Argentinian Malbec

The bold, smoky flavors of the ribeye pair beautifully with a full-bodied Argentinian Malbec, which has dark fruit, spice, and earthy undertones that enhance the fire-grilled flavors.

Enjoy the ultimate asado experience straight from the fire!