Porterhouse Steak Recipes

Certified Angus Beef ® T-Bone Steak

• 4 beef T-bone or Porterhouse steaks (cut 1 inch thick); or boneless beef top loin steaks,
• 4 ears sweet corn, in husks
• 3 tablespoons butter
• Chili Glaze: (how to make)
• 1/2 cup ketchup
• 2 cloves garlic, minced
• 1-2 teaspoons chili powder
• 1/2 teaspoon ground cumin

Directions

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 grate over medium fire. Grill, uncovered, 20 to 30 minutes; keep an eye on them while grilling to not over cook.

After 5 to 10 minutes, place beef steaks on grate 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. Brush the chili glaze during last 5 minutes. Combine reserved 1/4 cup of chili glaze and butter in 1-cup/measuring glass. Microwave on high 1 1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Makes 4 servings.