Porterhouse Steak Recipes

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Southwestern Style Beef Steak from Heartland Steaks

Ingredients
  • 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
  1. Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.
  2. Combine glaze ingredients; remove and reserve 1/4 cup. Drain corn.
  3. Place on grate over medium fire. Grill, uncovered, 20 to 30 minutes; keep an eye on them while grilling to not over cook.
  4. 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.
  5. Brush the chili glaze during last 5 minutes.
  6. Combine reserved 1/4 cup of chili glaze and butter in 1-cup/measuring glass.
  7. 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.
This article was published on Monday 15 December, 2008.
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