Steak:

• 2 12-14 oz ribeye steaks choice or prime
• Kosher salt
• Freshly ground black pepper
• Granulated garlic
• 2–3 tablespoons Worcestershire sauce
• 1 ear yellow corn shucked (optional)
• Flaky sea salt

Chimichurri Sauce:

• 1 bunch flat-leaf parsley leaves and small, soft stems only, finely chopped
• 1 bunch cilantro leaves and small, soft stems only, finely chopped
• 2 cloves garlic finely minced
• 1 Thai chili stem removed and finely minced (or 1/2 – 1 teaspoon of crushed red pepper flakes)
• 2 teaspoons honey
• 1 small shallot peeled and very finely diced
• 1 teaspoon dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 teaspoon lemon zest optional
• High-quality extra virgin olive oil
• Kosher salt
• Freshly ground pepper to taste