Grilled Bone-In Rib Eye (Print Version)

Succulent bone-in rib eye grilled with rosemary, garlic, buttered potatoes, and charred asparagus.

# 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 - 1/2 teaspoon kosher salt
13 - 1/4 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 black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on hot grill grates. Top each steak with rosemary sprigs and smashed garlic cloves. Grill 4-5 minutes per side for medium-rare doneness.
04 - Transfer grilled steaks to a serving platter and tent loosely with aluminum foil. Allow to rest for 8 minutes to retain juices.
05 - Place halved baby potatoes in a saucepan of salted water. Bring to boil and cook until fork-tender, approximately 10-12 minutes. Drain in colander, then toss with unsalted butter and chopped fresh parsley.
06 - Toss trimmed 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.
07 - Arrange grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The bone keeps the meat incredibly juicy and adds a depth of flavor that feels almost primal and satisfying.
  • Everything cooks in about 35 minutes, but the result looks and tastes like you spent hours planning a steakhouse dinner.
  • Grilling the asparagus alongside the steak means one less pan to clean and vegetables that taste like part of the meal, not an afterthought.
02 -
  • If you skip the resting time after grilling, all the juices will run out onto the plate the second you cut into the steak, leaving the meat dry and disappointing.
  • Patting the steaks completely dry before seasoning is the secret to getting that deep, restaurant quality crust instead of a sad grey steam.
  • Do not move the steaks around on the grill, just let them sit and sear, flipping only once to develop the best char and flavor.
03 -
  • Use an instant read thermometer to check for doneness, pulling the steaks at 130 degrees Fahrenheit for medium rare since they will continue cooking as they rest.
  • If your grill has hot spots, rotate the steaks halfway through cooking on each side to ensure even browning and prevent burning.
  • Rub the grill grates with an oil soaked paper towel held with tongs right before adding the steaks to prevent sticking and help develop a better crust.
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