Ingredients:

• 4 T-bone or Porterhouse steaks, cut 1 inch thick (about 4 pounds) or boneless top loin steaks, cut 1 inch thick (about 2-1/2 pounds)
• 4 ears sweet corn, in husks
• 3 tablespoons butter

Chili Glaze:

• 1/2 cup prepared steak sauce
• 2 cloves garlic, minced
• 1-1/2 teaspoons chili powder
• 1/2 easpoon ground cumin

Instructions:

• 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 (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally and brushing with glaze during last 5 minutes.

4 Servings

Nutrition information per serving, using beef T-bone steak: 591 calories; 61 g protein; 19 g carbohydrate; 30 g fat; 531 mg sodium; 144 mg cholesterol; 9.9 mg niacin; 0.9 mg vitamin B6; 4.8 mcg vitamin B12; 8.4 mg iron; 10.9 mg zinc.

Nutrition information per serving, using beef top loin steak: 557 calories; 58 g protein; 19 g carbohydrate; 28 g fat; 502 mg sodium; 168 mg cholesterol; 10.3 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.4 mg iron; 10.0 mg zinc.

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