- Remove your steaks from the fridge while the grill is preheating to two zones: 1 high heat and 1 medium/low heat. (About 10 minutes).
- Cook the corn while preheating. First, rub outside of your corn husks with a little bit of oil so they don't stick. Place onto the low heat side of the grill for about 15 minutes rotating every few minutes. Remove and tent with foil.
- Make the chili rub by mixing all the ingredients into a small bowl. Add the oil last. This should create a thick wet sand mixture that will stick to your strip steaks.
- Oil grates with a paper towel or basting brush, then place steaks onto hot sections of grill. Cook for about 3 minutes on each side and then move to low heat zone to finish the remainder of cooking.
- Slice corn kernels off the cob into a small bowl with the pico de gallo, lime juice, and cilantro. Season with salt. Stir and set aside.
- If rub starts to burn, simply put a piece of foil underneath the steaks. Cooking until internal temperature reads 100-110. Then remove from grill.
- Serve steaks whole with a generous amount of corn salsa. Enjoy!
Recipe by Chef Sarah Russo, @chefsarahrusso