SANTA FE GRILLED BEEF STEAKS
AND CORN WITH CHILI BUTTER

4 beef T-bone or Porterhouse steaks, cut 1 inch thick (about 4 pounds) or boneless beef top loin steaks, cut 1 inch thick (about 2-1/2 pounds)
4 ears sweet corn, in husks
3 tablespoons butter
FOR THE CHILI GLAZE:
1/2 cup prepared steak sauce
2 cloves garlic, minced
1 1/2 teaspoons chili 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.

WHEN READY TO COOK:
Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.

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.

Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1 1/2 to 2 minutes, stirring once.

TO SERVE:
Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Servings: 4
Source: National Cattlemen's Beef Association