Grilled Ribeye with Herb Butter Corn and Tomato Salad

Instructions

1. 1

   Brush corn and steaks with 1 tablespoon olive oil; preheat grill to high heat.

2. 2

   Grill corn 10–12 minutes, turning often; grill steaks 5 minutes per side (145°F internal temperature), then rest 3 minutes.

3. 3

   While meat grills, whisk together butter, minced garlic, chopped basil, 2 tablespoons olive oil, and red wine vinegar.

4. 4

   Halve cherry tomatoes, toss with herb-garlic oil, divide among plates with corn and sliced steak, and serve.