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Santa Fe Grilled Beef Steaks & Corn Santa Fe Grilled Beef Steaks & Corn


4 T-bone or Porterhouse steaks, cut 1-inch thick (about 4 pounds) or boneless top loin steaks, cut 1-inch thick (about 2 ½ pounds)
4 ears sweet corn, in husks
3 tablespoons butter

Chili Glaze:
½ cup prepared steak sauce
2 garlic cloves, minced
1 ½ teaspoons chili powder
½ teaspoon ground cumin


1. 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 ¼ cup. 2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently. 3. 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. Combine reserved ¼ cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1-½ to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.