Peppery T-Bone Steaks & Chili Corn

Best of the Best from the Great Plains Cookbook, p. 116

4 ears fresh sweet corn, in husks

1-2 garlic cloves, minced

½ teaspoon coarse ground black pepper

2 well-trimmed beef T-bone steaks, cut 1-1 ½ inches thick

2 tablespoons butter

½ teaspoon chili powder

¼ teaspoon ground cumin

Pull back corn husks from each ear of corn leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at the end of each ear with a string or a strip of one of the outside corn leaves. Soak corn in cold water 3-4 hours. Remove water and place on grill over medium coals. Cook 20 minutes, turning often. Combine garlic and pepper; rub into both sides of beef T-bone steaks.

(Not pictured: Me trying to hold off the cat who was VERY fascinated with this steak.)

Place steaks on grill with corn; continue cooking, turning steaks once, and corn often. Grill 1-inch thick steaks 16-20 minutes for rare (140F) to medium (160F) or to desired doneness. Grill 1 ½-inch thick steaks 22-30 minutes (rare to medium) or to desired doneness. 

We heart our new CharBroil! (As you can see, I could only find lil' frozen ears of corn. But they were still tasty!)

Remove corn when tender. Meanwhile, melt butter; add chili powder and cumin. Carve steaks into thick slices and serve with corn and seasoned butter.

Served with some nice buttery grilled mushrooms. 

My Rating: 4/5 "This was a treat! I might have liked more seasoning on the steak, but it was also nice that there wasn't overwhelming spice so the flavor of the meat could really shine through. So wonderful to have outside-food and feel decadent once in a while."