Grilled Bone-In Rib Eye (Printable)

Succulent grilled rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for a showstopping meal.

# What you 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

# How to make it:

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 black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on grill grate and arrange rosemary sprigs and smashed garlic on top. Grill for 4-5 minutes per side for medium-rare doneness. Remove from heat and rest for 8 minutes under loose foil tent.
04 - Place halved baby potatoes in saucepan of salted water. Bring to boil and cook until fork-tender, approximately 10-12 minutes. Drain in colander, then toss with butter and fresh chopped parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Place on 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 buttered parsley potatoes, grilled asparagus, and lemon wedges on the side.

# Helpful Hints:

01 -
  • The bone adds flavor you simply cannot get from a boneless cut, and it looks impressive on the plate without any extra effort.
  • Everything cooks in about half an hour, so you get steakhouse quality without spending your whole evening in the kitchen.
  • The sides are simple enough to prep while the grill heats, and they complement the richness of the steak perfectly.
02 -
  • Resting the steak is not optional, if you cut into it right away all those beautiful juices run out onto the board instead of staying in the meat.
  • Pat the steaks completely dry before seasoning, any moisture on the surface will steam instead of sear and you'll lose that crust.
  • Don't move the steak around on the grill, let it sit undisturbed so it can develop those deep grill marks and caramelization.
03 -
  • Use an instant read thermometer to check doneness, aim for 125 degrees Fahrenheit for medium rare and remember the temperature will climb a few degrees while the steak rests.
  • If your grill flares up from the fat dripping, move the steak to a cooler part of the grill until the flames die down, don't spray it with water or you'll lose your heat.
  • Let the garlic and rosemary char a little on top of the steak, those burnt edges add a bittersweet note that cuts through the richness beautifully.
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