The recipe reviewed here appears on Page 9 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Difficulty: Beginner to intermediate
Prep/cook time: 1 hour, 20 minutes
What we thought: Phenomenal was the word my husband used – repeatedly – as he dug into the Chili-Rubbed T-Bone Steak. I would be inclined to say that his praises were, in part, because we don’t eat a lot of red meat at home. But he said it was the flavor, not the cut, that he enjoyed. As for me, I enjoyed the steak. Was it phenomenal? Eh. After making this dish, I discovered that I am a fan of marinades – not the rubs. The corn was good, with the grill adding a nice flavor.
Next time: I would keep the corn in the husk and roast it on the grill that way. It takes a bit longer, especially with the soaking time, but I enjoy the flavor more.