2 beef T-Bone Steaks, cut 1 inch thick (about 2 pounds)

4 ears sweet corn, in husks

3 tablespoons butter


Chili Glaze:

1/2 cup prepared steak sauce

2 teaspoons minced garlic

1-1/2 teaspoons chile powder

1/2 teaspoon ground cumin


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 cup.

Drain corn. Place on grill over medium, ash-covered coals. Grill, covered, 20 to 30 minutes, turning frequently.

After 5 or 10 minutes, place beef T-Bone Steaks on grill with corn. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145 degrees Fahrenheit) to medium (160 degrees) 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; brush with chile butter. Serve with steaks and remaining chile butter.

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