Wood-Fired Ribeye with Grilled Corn

Two Ingredients, One Fire

Some of the best asado meals are also the simplest. A thick bone-in ribeye over hardwood embers and corn charring alongside it, that is the whole recipe. No marinade, no complex preparation. Just good meat, a proper fire and enough time to let both do what they do best.

This works on any grill in the Asado Gaucho range. The adjustable grates are what make it practical, sear the ribeye low over the embers, then raise the grates to finish slowly while the corn runs alongside on the cooler side.

Ingredients

For the ribeye

• 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 corn

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

Instructions

1. Build the fire

Use hardwood logs or lump charcoal. Let the fire burn down to glowing embers before you start cooking, you want steady radiant heat, not active flames. On the Omberg Asado Gaucho 1200, burn your wood in the brasero first, then rake the embers across under the grates as needed.

2. Prepare the ribeye and corn

Rub the steaks with olive oil, then season with salt, pepper, garlic powder and red pepper flakes. Leave them at room temperature for 30 minutes before grilling, this matters more than most people think and leads to a more even cook throughout the cut.

Brush the corn halves with melted butter and season with salt, pepper and smoked paprika if using.

3. Grill

Place the corn on a medium-heat zone first, it takes longer and is more forgiving. Rotate it every couple of minutes until the kernels char at the edges and turn golden.

Place the ribeyes over the hottest part of the grill and sear for 3 to 4 minutes per side without moving them. Lay the rosemary or thyme sprigs on top while they cook, the heat pulls the oils out of the herbs and into the meat. Move the steaks to a cooler zone to finish: 55°C for medium-rare, 60°C for medium. Rest for 5 to 10 minutes before slicing.

4. Serve

Arrange the sliced ribeye and corn on a wooden board. Serve with chimichurri on the side, the Omberg chimichurri recipe takes five minutes to make and is the right accompaniment here. A glass of Argentine Malbec rounds out the meal.

Frequently Asked Questions

Why bone-in ribeye rather than boneless?

The bone acts as a heat buffer during cooking, which slows the cook on the side closest to it and gives you a slightly more gradual temperature gradient through the meat. It also adds flavour during the rest. If you can get the bone-in cut, use it.

How do I know when the corn is done?

Look for char marks on the kernels and a slight shrinkage in the cut end. The corn should feel tender when you press a kernel, not hard, not mushy. 5 to 7 minutes over medium heat is usually enough.

What else can I add to this cook?

Chorizo is the easiest addition, it goes on early, cooks slowly over medium heat and needs no attention. See the Argentinian Grill Feast recipe for a fuller spread using the same fire.