Grilled South Dakota Rib Eye Steak

The corn was so good for this early in the season (the high quality olive oil didn't hurt). Thanks for commenting.

Thanks for the interest. I cooked everything with direct heat, about 450 to 480 deg F.

Steak: about 4 minutes per side. After I dropped it on the grill, I didn't touch it for the first 4 minutes. About a minute after I flipped it, my remote thermometer signaled that it was done (135 deg) earlier than my instant read thermometer, which was reading about 125 deg once I removed it. I threw it back on to finish the 4 minutes on the second side.

Corn: I peeled back the husk and removed the silk before I threw the corn on the grill. For an initial cooking period, I returned the the husk to cover the kernels. I peeled back the husk a few minutes before it was done cooking so I could impart a grilled flavor. Some of the ears had brown grill marks on the kernels. The cilantro pesto was applied at the dinner table.

Beans: I cooked the beans in a dutch oven. They were still a bit hard after 4 hours. I will start those earlier next time, but the homemade seasonings sure were good: molasses, honey mustard, Sriracha hot sauce, etc.