500g U.S. Beef Rib Eye steak
100g parmesan cheese
1Tbsp. fresh cream
1 corn cob
1 cup broccoli
Pinch of salt
Grill U.S. rib-eye steak alongside the corn cob to desired doneness.
Over low heat, grill vegetables with butter and a little bit of olive oil.
In a pan on the stove, mix well butter, parmesan cheese and cream over low heat until ingredients form a consistent mixture. Season with a pinch each of salt and spices. Keep aside in a small jar.
Place the grilled steak and vegetables alongside the corn cob.
Serve with the butter-cheese sauce.