Grilled Santa Fe T-Bone Steaks

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Grilled Santa Fe T-Bone/Porterhouse Steaks & Corn
Makes 4 servings

Ingredients 4 beef T-bone or Porterhouse steaks, cut 1 inch thick or more (about 4 pounds) 4 ears sweet corn, in husks 3 tablespoons butter Chili Glaze: 1/2 cup Heinz 57 sauce® 2 cloves garlic, minced 1-1/2 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 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 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. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter. Total preparation and cooking time: 30 minutes (Standing time: 30 minutes)