RH Staff

Yield: 12 servings.

12 8-oz. Certified Angus Beef® ribeye,
cucina or filet of rib steaks
as needed, olive oil
2 Tbsp. brown sugar
2 Tbsp. ground cumin
2 tsp. garlic salt
½ tsp. cayenne pepper
½ tsp. ground cinnamon
4 tsp. finely chopped shallots
1 tsp. finely chopped garlic
3 cups corn kernels
4 tsp. finely chopped basil
1 tsp. salt
½ tsp. white pepper
3 cups milk
4 cups Cabernet

Preheat grill. Brush steaks with olive oil. Combine brown sugar, cumin, garlic salt, cayenne pepper and cinnamon. Rub onto both sides of steaks. Grill to desired doneness.

In a skillet, cook shallots and garlic in oil over low heat until softened. Add corn, basil, salt and pepper; cook 6-8 minutes. Add milk and scrape any bits from pan. Remove from heat. Puree corn mixture in blender until smooth. Serve steaks with corn coulis and drizzle with wine reduction.