Grilled rib steak with corn fritters

In the bottom of a deep dish, arrange half of the thyme leaves and the rosemary needles. Place the ribeye steak in it, pour in 3 tablespoons of olive oil, add whole peppercorns, and cover. Let the meat marinate for 30 minutes.

Prepare the corn patties. Drain the corn. In the bowl of a food processor, blend the corn, grated cheese, whole egg, salt, and pepper. Add the flour and blend again quickly to obtain a smooth mixture.

In a skillet, heat the butter and place mounds of dough (this will make four patties). Cook for 3 minutes on each side. Remove from heat and keep warm.

Heat the grill for a few minutes before starting to cook to quickly sear the meat, oil it. Sear the piece of meat for 3 to 5 minutes for rare, up to 10 minutes on each side for more well-done. Season with salt and pepper, remove the meat from the grill. Let it rest for a few minutes in aluminum foil.

To finish, place the ribeye in a dish and carve it. Serve with fresh green beans or, as I did this time, with corn cakes.