I've posted a Ribeye Steak Salad with Corn previously. I didn't intend to post this one, but since the steak in this salad was partly the antagonist of my burned-hand experience, I thought it only fair to expose the ribeye for what it is: a delectable choice of beef that goes very well on salad, especially when topped with fresh-baked corn-on-the-cob, though you might burn the everloving bejesus out of your hand preparing the steak.
On a bed of fresh lettuces, tomatoes, mushrooms, bell pepper, shredded Mexican-blend cheese, and almost too much Hidden Valley Ranch Spicy Ranch dressing.
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