Ribeye steaks with corn on the cob and potato straws
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grill plate , mandolin/vegetable slicer
Ingredients
• 4 ribeye steaks
• 1 kg floury potatoes
• 4 corn cobs
• Peanut oil for frying
• Flour
• Onion salt
• Fleur de Sel
• Salt
• Pepper
• Sugar
For the corn cob marinade:
• 2 tsp dried chili
• 2 tbsp sherry vinegar
• 5 tbsp olive oil
• 1 teaspoon smoky paprika powder
• Juice and zest of 1 organic lime
• 2 tbsp flat-leaf parsley, chopped
• 3 cloves garlic, chopped
• 1 tsp fleur de sel
• 1 teaspoon each of red and black Kampot pepper, ground
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preparation
➊ Remove the meat from the refrigerator 30 minutes before grilling, pat dry with a kitchen towel, and season with salt, pepper, and sugar.
➋ Heat the grill or steak zone to the highest possible heat (280–400°C) and sear the steaks on both sides to create a grill pattern. Then continue grilling in the indirect grill zone at 140°C until the desired degree of doneness is reached – medium is achieved with an internal temperature of 58–60°C. Let the steaks rest for a maximum of 1.5 minutes per cm of thickness.
➌ If using fresh corn, blanch it in boiling salted water for 12 minutes and then refresh it in cold water. Vacuum-packed corn is pre-cooked and can be grilled immediately. Mix the marinade ingredients and brush the corn all over. Grill the corn, turning occasionally, until nicely toasted.
➍ Peel the potatoes and slice them into thin strips using a mandoline or thinly slice them with a vegetable slicer. Pat dry, coat in flour, and deep-fry in hot oil (180°C) for about 2 minutes until golden brown. Drain on kitchen paper and season with onion salt.
➎ Arrange all components on plates and sprinkle the meat with fleur de sel.
Recipe by Elmar Fetscher
FIRE&FOOD editor Elmar Fetscher has known and loved cooking and roasting over a wood fire since childhood – thanks to his grandmother's "kitchen witch." Since then, the principle of cooking over fire and the associated smoky flavors have held such high priority for Elmar that, starting in 2002, he based his career, and thus a whole part of his life, on it.
Recipe from FIRE&FOOD issue 03/2025
