Peppery T-Bones and Chili Corn

By carvalhohm

Celebrate summer with a grilled steak and some chili-seasoned corn on the cob for dinner. Round out the meal with your favorite potato salad.

Ingredients

• 4 ears fresh sweet corn in husks*
• 1 or 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

Details

Servings 2
Preparation time 30mins
Cooking time 230mins
Adapted from recipe.com

Preparation

Step 1

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 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.

Note:

If corn doesn't come with husks, wrap it in foil.

To test for medium heat, you should be able to hold your hand over heat at height of food for 4 seconds before you have to pull away.