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Peppery T-Bones and Chili Corn
Stand: 3 hrs
Grill: 20 mins
Ingredients
- 4 ears of fresh sweet corn in husks*
- 1 to 2 cloves garlic, minced
- 1/2 teaspoon coarsely ground black pepper
- 2 beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each)
- 2 tablespoons butter or margarine
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
Directions
1. Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Or, cut thin strips from outside corn husks and use them for ties. Soak corn in cold water for 3 to 4 hours.
2. Using an uncovered grill, grill corn directly over medium** coals about 20 minutes or until kernels are tender, turning often.
3. Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks directly over medium coals to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks, allow 20 to 24 minutes for medium-rare to medium doneness.
4. Meanwhile, in a small pan, melt butter. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute to blend flavors.
5. Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.
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Note:
*
If the corn doesn't come with husks, wrap it in foil.
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Note:
**
To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.
