Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions

Method

1. First, make the corn stock for the creamed corn. Working over piece of parchment paper on cutting board, grate 3 ears of corn, (we use a Lee’s corn cutter) making sure to pass corn over cutter multiple times to collect all corn kernels and corn ‘milk’ from cobs. Carefully transfer corn kernels and corn milk to medium bowl and reserve (there should be about 11/2 cups corn).
2. Cut each spent corn cob into 3 pieces and place in medium saucepan with 4 cups water. Bring mixture to boil over medium-high heat, reduce heat to medium-low, and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on corn flavor. Strain corn stock. Discard cobs.
3. To make creamed corn, prepare grill for indirect high heat. For charcoal grill: Fill chimney starter with hardwood lump charcoal and ignite. When coals are covered with white ash, dump them in an even layer on one half of grill, leaving other half of grill empty. Place grill grate in position. Preheat grill grate for 5 minutes. For gas grill: Preheat all burners to high heat. Before grilling, turn half of burners off.
4. Grill remaining ear of corn, turning as needed, for about 10 minutes, or until kernels are deeply charred all over.
5. Allow corn to cool slightly, then cut off kernels and reserve kernels.
6. In medium heavy skillet over medium heat, heat olive oil. Add reserved grated corn, including its juices. Cook for about 2 minutes, or until most of moisture in corn mixture has cooked out. Add 1/4 cup reserved corn stock and cook for about 2 minutes, or until most of liquid has cooked out. Repeat process 3 more times to use total of about 1 cup corn stock. Stir in reserved charred corn kernels and cook for 30 seconds to rewarm. The consistency at this point should be similar to risotto. Remove pan from heat and stir in butter. Season with salt and pepper.
7. To grill steaks and scallions, pat steaks dry with paper towels. Lightly coat each steak with oil and season liberally with kosher salt (about 2 teaspoons) and freshly ground black pepper (about 1 teaspoon). Place steaks on unlit side of grill and cover grill. Cook, flipping over halfway through cooking, for about 30 minutes, or until center of steaks registers 43°C on an instant-read thermometer.
8. Place steaks directly over lit coals, and cook, turning as needed, for about 5 minutes, or until both steaks have charred crust and an internal temperature of 52°C to 54°C for medium-rare. Set steaks aside to rest for 10 minutes.
9. Grill scallions on hottest part of grill, rotating as needed for about 4 minutes, or until they are charred.
10. To serve, cut meat from bone and separate eye of ribeye (center piece of meat) from spinalis (outer piece of meat) by cutting through fat that separates the two pieces. Carve each separate piece against grain and serve with creamed corn and scallions.