A flavorful, juicy grilled steak is just about the best thing for dinner, ever! Rib Eye steak is a good choice, as it is nicely marbled with fat, and is naturally a tender cut of beef. This marinade recipe was inspired by Chef Rick Tramonto, who I very much admire; this is my version of his marinade. Marinating it for just a little while brings out all of that juicy, flavorful, tenderness, and also helps it develop those deep brown grill marks. Serve it up with one of the many salads on the site, and Corn On the Cob with Zesty Compound Butter and get ready for some serious steak love!

4 Rib eye or New York Strip steaks, about 1 1/4-inch thick

For Marinade:

6 Tablespoons white balsamic vinegar

1 teaspoon grated orange zest

2 Tablespoons freshly-squeezed orange juice

1 clove garlic, smashed, then minced

2 Tablespoon finely-minced shallot

1 1/2 teaspoons chopped fresh thyme

1 cup olive oil

Kosher salt & freshly-ground black pepper

In a glass, ceramic, or other nonreactive mixing bowl, stir together the vinegar, orange zest, orange juice, garlic, shallot, and thyme. Whisk in the olive oil until it comes together. Season to taste with salt and pepper.

Use immediately, or cover and refrigerate for up to three days. (Extra marinade may be frozen for later use.)

To prepare steaks:

Place the steaks in a gallon plastic freezer bag and pour enough marinade in to barely cover the steaks. Squeeze out the air in the bag and seal. Place in a oblong baking dish or rimmed baking sheet and refrigerate for about an hour, turning every now and then, until the steaks come to room temperature.

Remove the steaks from the marinade and place on a sheet pan. (While the steaks are coming up to room temperature, preheat the grill. Grill should be at a medium heat or about 350-degrees) Pat the steaks dry. Sprinkle with just a little salt on each side.

Oil the grill grates. Place the steaks on the grill. Close the lid. Grill for about 5-7 minutes. Turn and cook on the other side for 5-7minutes, lid closed. Use an instant read thermometer to accurately cook the steaks to desired doneness. Rare: 140 degrees: Medium: 155 degrees((I love using my thermometer with a cable so that I can insert it into the side to the center of one of the steaks, set the desired temperature, then place the actual thermometer to the side until the steak registers the desired temperature. You can do it by feel, if you are confident, but a thermometer is the most accurate way.)

Remove from the grill, cover with foil or a lid, and let rest for 5-10 minutes before serving.

I can't think of many foods that are as delicious in season than sweet corn. Freshly pulled from the field or garden, it only needs the silks and husks removed and a bit of light cooking to make it heavenly. Growing up and for many years after, we froze bushels of it while it was in season, as well as eating it every day during corn season, which could last quite a while. As delectable as it it, a little variety is always welcome. Compound butter is something I have been using for lots of different dishes, and it is a fabulous way to give an already amazing bite a flavor bump. Compound butter is easy to make; this is my favorite version to serve with sweet corn, which is a perfect side for grilled entrees, from hamburgers to barbecue chicken, and everything in between. Give it a try, I think you'll love it! Makes enough for 10-12 ears of corn

4 ounces (1 stick, 1/2 cup) butter, very soft, but not melted

1/2 teaspoon fine lime zest

1 teaspoon very finely minced cilantro

Pinch of dried ground chipotle pepper

Salt, to taste

In a small bowl stir the butter with a rubber spatula. Add the zest, cilantro, chipotle pepper powder, and a pinch of salt. Work the ingredients into the butter until they are evenly distributed. Taste, and add more salt (and chipotle pepper), if needed. The butter needs to be a bit "salt and pepper forward", as the butter provides the seasoning for the corn, so don't be too restrained with the salt and pepper. Remember, too, that the flavors in the butter will be diluted once it has melted onto the corn, so if it tastes "strong", that is a good thing!

Once the butter is to your liking, take a square of plastic wrap and lay it out on the counter. Drop the butter by spoonfuls in a 6-inch row over to one side of the wrap. Gently roll the plastic wrap around the butter to form a cylinder. Pick up the plastic wrap by the ends and twirl, tightening the cylinder of butter. Lay the plastic down and roll the cylinder of butter a bit to even it out. Tum under then ends of the wrap and place the butter in the freezer to harden.

When ready to serve, remove the butter from the freezer and slick into 10-12 pieces. Place them on a small, chilled plate and serve alongside the corn. Alternately, place slices of the butter on the ears as they are stacked on a platter and scatter additional chopped cilantro over the corn for a pretty presentation. (This is beautiful, but the individual servings are easier for diners to use.)

Grilled Rib Eye Steak with Balsamic Marinade

Corn on the Cob with Zesty Compound Butter