All Fired UpBBQ & Grill

Perfect Grilled Steak with Fennel Salad and Buttery Parmesan Corn

Name: Perfect Grilled Steak with Fennel Salad and Buttery Parmesan Corn
Total time: 40 min
Yield: 4 servings
Ingredients: For the Steak:; 2 Ribeye Steaks; Flaky Sea Salt; Black Pepper; Knob of butter; 1-2 Anchovies; 1 Lemon; For the Fennel Salad:; 1 fennel bulb; 6 Radishes; 2 big handfuls of Baby Spinach; 50g Parmesan, grated; Handful of chopped Parsley; For the Salad Dressing:; 1 Red onion, finely diced; 1 tbsp coriander seeds, crushed; Handful of dill, chopped; Juice of 1 Lemon; A 2 second pour of Olive oil; 1 tbsp Honey; For the Buttery Parmesan Corn:; 2 Corn on the cob; Generous knob of Butter; Coriander, finely chopped; 30-50g Parmesan, grated (enough to cover the corn)

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 4Medium

Time40 min

Serves4

SkillMedium

ShowAll Fired Up

Method

For the Steak: Take the steak out of the fridge 30 minutes before cooking, pat dry, and brush the steaks all over with thin layer of olive oil.

Season generously with salt and cracked black pepper

Sear the steak over a high heat until caramelised on all sides

Leave to sit on the indirect side of the grill until it reaches your desired temperature. (Use a meat thermometer to check the temperature. 53-55C is Medium Rare. Well Done is 71C.)

When the steak has almost reached your desired temperature, remove it from the heat and leave to rest (no less than 5 mins no more than 10).

Melt a big knob of butter and mix with chopped anchovy and a squeeze of lemon.

Pour half of it over the resting steak.

Sear for 3 mins on a high heat

Season the chopping board with Salt & Pepper

Cut the steak and combine with the rest of the butter mix.

For the Fennel Salad: Combine all the salad dressing ingredients in a bowl

Thinly slice the fennel bulb and the radishes and mix with the dressing. Allow to sit for 5 mins

Top with Baby spinach and Parmesan shaving before serving

For the Buttery Parmesan Corn: Sear the corn over a high heat until nicely charred (approx. 10-12mins)

Smear with butter

Place the grated parmesan and chopped coriander on a board.

Roll the corn in the cheese/herb mix.

Drizzle the steak with Argentine Chimichurri and serve (see recipe).

Cook's notes

Take the steaks out of the fridge 30 minutes ahead and pat them really dry — moisture is the enemy of the sear, and a damp steak steams instead of browning.
Season with cracked black pepper, not the powdered stuff — finely ground pepper burns much more easily over the fire and leaves a bitter taste.
Pull the steak a few degrees short of your target because it keeps cooking as it rests; 53–55°C off the heat lands around medium rare.
Rest it no less than five minutes and no more than ten — any longer and it can quietly overcook while it sits.
Slice against the grain on a board you've seasoned with salt and pepper, so the meat picks up seasoning as you cut and the rest of the butter coats every slice.

Serve with The method finishes with a drizzle of Argentine chimichurri, which is the fresh, sharp foil this rich steak wants. The buttery parmesan corn and fennel salad round it out; a bold red or a cold beer suits the occasion.

Make ahead & storage Steak is best eaten straight off the rest and doesn't reheat gracefully — slice any leftovers cold into a sandwich the next day. The salad dressing and anchovy butter can both be made a few hours ahead and kept in the fridge.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

349kcal

16gprotein

24gcarbs

23gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.