Sweet and Salty Steak with Carmelized Corn

By lorik

New York strips are great, but if another cut is your favorite, use it. Just don't buy steak thicker than 1 inch because the rub could burn before the steak is cooked.

Ingredients

• For the sauce:
• 1/2 cup granulated sugar
• 2 Tbsp water
• 1/4 tsp kosher salt
• 1/4 cup white wine vinegar
• For the steaks:
• 1/2 cup packed brown sugar
• 4 tsp kosher salt
• 1 1/2 tsp coarsely ground pepper
• 1/2 tsp cayenne pepper
• 4 New York Strip steaks, trimmed (10 oz each)
• 2 Tbsp unsalted butter, melted
• 3 ears sweet corn
• 1 small red onion, cut into 1/2 inch thick slices
• 1/4 cup chopped fresh basil

Preparation

Step 1

Preheat grill to medium high. Brush grill grate with oil.

For the sauce, heat granulated sugar, water, and 1/4 tsp salt in small saucepan over medium heat until sugar dissolves. Increase heat to medium high and boil mixture until the color of iced tea, about 5 minutes. Off heat, whisk in vinegar until smooth.

For the steaks, combine brown sugar, 4 tsp salt, black pepper, and cayenne in a bowl. Press 1 Tbsp rub onto both sides of steak. Stir butter into remaining rub, then brush onto corn.

Grill steaks, covered, 3 minutes per side for medium rare. Remove steaks from grill, tent with foil, and let rest 5 minutes. Grill corn and onions, covered, turning often, until lightly charred, 6-8 minutes. Cut corn from cobs, chop onion, and toss together with basil. Top each steak with corn mixture and drizzle with sauce.