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Tex-Mex Spice Rubbed Steak with Elote (Mexican Corn on the Cob)

By: Chefs Marge Perry and David Bonom

Celebrate Summer

What's better than spending time with your family and friends eating spectacular, thick, juicy, steaks?! Don’t drown ‘em in sauce or douse them with topping that misses the point: taste that meaty goodness, and we’ve got just the thing. This recipe calls for our dry-aged bone-in ribeyes, but it works well with our American Wagyu Gold Grade or USDA Prime cowboy steaks.

This aromatic spice rub blend brings out the best flavor of the meat—without distracting from it. And as it happens, it couldn’t be simpler. Just throw the blend together (you can do it well ahead) and rub it in  the steak just before grilling.

We like our summer steaks served with summertime treats, like these Mexican-style grilled ears of corn. After they come off the grill, they’re brushed with a mayo-sour cream and lime mixture and sprinkled with aromatic spices. We’d say they are the perfect accompaniment to your new favorite steaks.

Ingredients

Tex-Mex Cowboy Rubbed Rib Steak with Elote

  • 2 (2 pound) Double R Ranch Dry-Aged USDA Prime Bone-in Ribeye Steak Buy Now
  • 1 tablespoon olive oil
  • 4 teaspoons dark brown sugar
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper

Elote (Mexican Corn on the Cob)

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon grated fresh lime zest
  • 3 tablespoons freshly grated Parmesan or Cotija cheese
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon kosher salt
  • 4 corn on the cob, shucked
  • 1 tablespoon olive oil

Tex-Mex Cowboy Rubbed Rib Steak with Elote

Remove the steaks from the refrigerator and let stand at room temperature for 1 hour.
Prepare the grill for direct (fire directly under your food) and indirect high heat (fire on, but not directly under the food).
Rub the steaks all over with the olive oil.
Combine the sugar, coriander, paprika, cumin, salt and cayenne pepper in a small bowl. Rub the mixture over both sides of the steaks.
Place the steaks on the cooking grate directly over the heat source on your grill and close the lid. Cook the steaks 90 seconds; rotate them 90° and grill 90 seconds longer. Flip the steaks over and repeat.
Slide the steaks over to the indirect heat side of the grill and continue cooking until an instant read thermometer inserted into the thickest part of the steaks registers 125 degrees, about 8-10 minutes longer.
Remove the steaks from the grill and let rest 5-10 minutes. The steaks will continue to rise in temperature and be a perfect (130°F-135°F) medium rare. Serve steaks with elote.

Elote (Mexican Corn on the Cob)

Combine the mayonnaise, sour cream and lime zest in a small bowl.
Combine the Parmesan cheese, chili powder, ground chipotle and salt in a separate bowl.
Brush the corn with the oil and place on the cooking grate directly over the heat source on your grill and close the lid. Grill the corn, turning occasionally, until nicely browned in spots and the corn is tender, about 8-10 minutes.
Remove the corn from the grill and let cool 2 minutes. Brush each cob with the mayonnaise mixture and sprinkle generously with the Parmesan mixture. Serve.