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