What’s the difference between a Bone-In Rib Steak and a Ribeye?

I am so glad you asked because I was wondering that same thing not too long ago. A Bone-In Rib Steak has a bone and a ribeye is boneless. That is it. I highly recommend bone-in cuts because the bone adds to the flavor. If you buy beef direct, I certainly encourage you to get all cuts bone-in since you are paying for that weight anyway.

On this episode of Girls Can Grill Too you will learn a few tips to successfully grill a Bone-In Rib Steak. These tips can be used with many other beef cuts too.

Compound Butter

This series is geared towards the rookies, rather than the veterans, but I know there are a few experts following along. I appreciate you being here. For those of you who are reading to take your steak to the next level, on this episode you will be hearing about a compound butter. For the compound butter I recommend you make it ahead of time, either the morning of or preferably the day before. The more time the herbs and spices have with the butter, the better. I soften one stick of butter, mix in an herb of choice, and then pop it back in the fridge to chill. My favorite herb to use is rosemary. There are many wonderful ideas out there on different herbs and spices that will compliment your steak.

Roasted Garlic

Although the roasted garlic can go on anything, I think it is one way to elevate your steak too. Roasted garlic is so simple. First, take a piece of aluminum foil and cut the pointy part of the head of garlic off. Then, drizzle Extra Virgin Olive Oil over the top and bring the edges of foil together. Place the garlic on the back of grill where it can be heated at 400° for about 20 minutes. The garlic should be easily squeezed out of the head when finished. My favorite thing is to put a little piece of garlic on each bite of steak. We had an ol’ family friend that used to say, “It’s so good, you’ll want to rub it in your hair.” Trust me, it is that good.

Summer Squash

I am new to the gardening world, but I enjoy it so much. This is my third year having a garden. My mom nor grandma ever had a garden, so I am on a steep learning curve. Between cow dogs, kids, and our cattle on the other side of the fence, I am not sure who will win though. Being in the garden is one of my favorite spots though. Every year I have a surplus of zucchini, which seems to be a common thing amongst gardeners. They can be grown in containers on patios and trellised vertically if you need to contain it on a porch or patio. This week I just sliced some squash thin and placed them on the grill once I pulled my steaks off. I brushed them with a little EVOO and Modoc Spice too. It past all of my criteria as a quick, simple, and grill-able side. I hope you enjoy it too!