Grilled Bone-In Steak with Loaded Sides: A Hearty, Flavor-Packed Feast

Serving: Serve the steak hot off the grill with the loaded sides for a hearty meal that everyone will enjoy. For added flavor, drizzle the steak with a balsamic glaze or top with a dollop of compound butter.
Storage: Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently to preserve its juiciness and warmth, while you can reheat the sides in the microwave or stovetop as desired.
Variants:

Steak Variants: You can swap out ribeye steaks for other bone-in cuts like T-bone or porterhouse steaks, depending on your preference.
Vegetarian Option: For a vegetarian meal, replace the steak with grilled portobello mushrooms or cauliflower steaks for a similar texture and flavor profile.
Loaded Potato Variants: Add roasted garlic, steamed broccoli, or caramelized onions to the mashed potatoes for extra flavor and texture.
FAQ:
Q: How do I know when my steak is cooked to the right level of doneness?
A: Use a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 160°F for well-done. Alternatively, you can press the steak with your finger; a rare steak will feel soft, while a well-done steak will feel firm.

Q: Can I use frozen corn for the creamy corn?
A: Yes, frozen corn works great in this recipe! Just make sure it’s thawed before cooking. You can also use fresh corn if it’s in season.

Q: Can I grill the steak ahead of time?
A: It’s best to grill the steak fresh to maintain its juiciness, but you can cook it in advance and reheat it on the grill for a few minutes before serving.