Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 15 Min.
Cook Time: 30 Min.
Chill Time: 30 Min.

* 4 beef T-bone or Porterhouse steaks, cut 1" thick (about 4 lb.) or boneless beef top loin steaks, cut 1" thick (about 2-1/2 lb.)
* 4 ears sweet corn, in husks
* 3 Tbsp. butter
Chili Glaze:
* 1/2 c. grilling or BBQ sauce
* 2 cloves garlic, minced
* 1-1/2 tsp. chili powder
* 1/2 tsp. ground cumin

1. Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 c.
2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.
3. After 5 or 10 minutes, place beef steaks on grid with corn. Grill T-bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally and brushing with glaze during last 5 minutes.
4. Combine reserved 1/4 c. glaze and butter in 1-cup glass measure. Microwave on HIGH 1-1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Recipe Courtesy of The Beef Checkoff

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