Prep time 5 minutes
Cook time 20 minutes
- 4 corn cobbs, husks removed
- 4 thick beef rib eye cutlets
- 4 (200g) thick slices Bodalla Pepperberry Cheddar Cheese
- Steamed broccolini, to serve
1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with non-stick baking paper.
2 Preheat a barbecue or large char-grill pan over medium-high heat. Add corn; cook, turning often, for 5 minutes or until just tender and lightly charred. Remove and keep warm. Add beef; cook for 2 minutes, turn, then cook for 2 minutes more. Transfer beef to prepared tray.
3 Bake beef for 6 minutes, then place cheese on top of each cutlet. Bake for 4 minutes more or until beef is cooked medium-rare and cheese melts. Serve with corn and steamed broccolini.