Grilled Bone-In Rib Eye (Printable format)

Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for a memorable meal.

# What You’ll Need:

→ Steak

01 - 2 bone-in rib eye steaks, 1.5 inches thick, 16 oz each
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 sprigs fresh rosemary
06 - 2 cloves garlic, smashed

→ Sides

07 - 1 pound baby potatoes, halved
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon fresh parsley, chopped
10 - 1 pound asparagus, trimmed
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon black pepper
14 - 1 lemon, cut into wedges

# Directions:

01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat dry with paper towels and rub evenly with olive oil, kosher salt, and freshly ground black pepper.
02 - Heat grill to high temperature, approximately 450 to 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top with rosemary sprigs and smashed garlic cloves. Grill 4 to 5 minutes per side for medium-rare doneness. Allow steaks to rest 8 minutes, loosely covered with aluminum foil.
04 - Place halved baby potatoes in pot of salted water. Bring to boil and simmer until tender, approximately 10 to 12 minutes. Drain thoroughly and toss with unsalted butter and chopped fresh parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Grill alongside steaks during final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled steaks on serving platter with grilled asparagus, butter-parsley potatoes, and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • The bone keeps the meat incredibly juicy and adds a depth of flavor you can actually taste.
  • It looks impressive but comes together in under 40 minutes with minimal fuss.
  • Grilling outside means less mess inside and that perfect smoky char you can't replicate in a pan.
  • The sides cook at the same time, so everything hits the table hot and ready together.
02 -
  • Resting the steaks is not optional, cutting too soon means all the juices run out onto the plate instead of staying in the meat.
  • Pat the steaks completely dry before seasoning or they'll steam instead of sear.
  • Don't move the steaks around on the grill, let them sit undisturbed to develop that dark, caramelized crust.
03 -
  • Use an instant-read thermometer to check doneness, 130 degrees Fahrenheit for medium-rare, 140 for medium.
  • If your grill has hot and cool zones, sear the steaks over high heat then move them to the cooler side to finish cooking through.
  • Save the rosemary and garlic from the top of the steaks and serve them alongside for anyone who wants extra flavor.
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