- 4 ears corn-on-the-cob
- 4 nice T-bone steaks
- 3 tablespoons [45 g] butter
Glaze
- 1/2 cup [125 mL] 57 sauce
- 2 garlic cloves, crushed
- 1 1/2 teaspoons [7.5 mL] chili powder
- 1/2 teaspoon [2.5 mL] caraway
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- Delicately peel corn-on-the-cob ears without cutting off leaves.
- Remove all hair.
- Cover ears back with leaves; tie leaves using removed hair.
- Leave corn-on-the-cob to soak into icy water for 30 minutes.
- Meanshile, preheat barbecue until hot.
- Arrange well-drained corn-on-the-cob onto hot barbecue rack; cook uncovered, turning often for 30 minutes.
- Mix together all glaze ingredients into a small bowl.
- Reserve 1/4th glaze mixture into a measuring cup.
- Brush one side of steaks with half of glaze, then transfer steaks, coated side down, over hot barbecue rack.
- Grill steaks for approximately 15 minutes [medium-rare], brushing steaks with remaining glaze before turning steaks, once at half-time.
- Add butter to reserved glaze into measuring cup.
- Microwave mixture on 'HIGH' for 2 minutes; mix well.
- Remove done steaks and corn-on-the-cob from barbecue.
- Peel then brush corn-on-the-cob with hot butter/glaze mixture.
- Serve steaks, along with corn-on-the-cob.
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