Grilled Santa Fe Porterhouse Steaks & Corn
Makes 4 servings

• Chili Glaze
  • 1/2 - cup steak sauce
  • 2 - cloves garlic, minced
  • 1-1/2 - teaspoon chili powder
  • 1/2 - teaspoon ground cumin
• Corn

  • 4 - ears sweet corn, in husks

• Steak

  • 4 - beef Porterhouse steaks, cut 1 inch thick (about 4 pounds) or boneless beef top loin steaks, cut 1 inch thick (about 2-1/2 pounds)

  • 3 - Tablespoons butter

Directions:

• In a small bowl, add the steak sauce, garlic, chili powder, and cumin. Mix and set aside. Reserve 1/4 cup.

• Peel corn, leaving husks attached at base and remove silk.

• Rewrap corn in husks and tie closed. Soak in cold water for 30 minutes. Drain corn.

• Place on grid over medium, ash-covered coals. Grill, uncovered, for 20 to 30 minutes, turning frequently.

• After 5 or 10 minutes, place beef steaks on grid with corn.

• Grill steaks uncovered for 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.

• Combine reserved 1/4-cup glaze and butter in 1-cup glass measure.

• Microwave on HIGH 1-1/2 to 2 minutes, stirring once.

• Carefully peel corn and brush with chili butter.

• Serve with steaks and remaining chili butter.

Mix the ingredients at home and wrap in plastic wrap.  Then place in plastic container and cover.  Put container in ice chest to keep cool.  Cook on the grill just as you would do at home.