Sania Sheikh

 I was looking for a succulent steak with a good crust large enough to cut into slices and serve in a family-style manner and with a touch of fineness. While I was cooking the steak, I brushed the steak with a herbed butter sauce. The sauce imparted a fresh light flavor that helped to balance the richness of meat. Find the Best Flat Top Grill at HOBG. At the end of the day, I had a meat that people raved about, and one that was special, yet not overly scrumptious. This was the ideal main meal to serve for the Fourth of July party plans. Which Cut of Steak Is Best for Grilling? When I first began working in this particular recipe, my main options for the steak included the ribeye (no bone) and it was the steak with ribs (same cuts as the ribeye but without the bone) The porterhouse, along with the T-bone. All of them can be delicious grilled due to the substantial marbling of fat, leaving the meat soft and delicious. Let's take a look at eachof them: Ribeyes Ribeyes vs. Rib Steaks: