Grilled Bone-In Rib Eye (Printable)

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

# 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 - Preheat grill to high heat, reaching 450 to 500 degrees Fahrenheit.
03 - Place steaks on hot grill grate. Top with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness, adjusting time based on preferred internal temperature. Remove steaks and tent loosely with aluminum foil. Rest for 8 minutes before serving.
04 - Place halved baby potatoes in saucepan of salted water. Bring to boil over high heat and simmer until tender, approximately 10 to 12 minutes. Drain in colander, then toss with unsalted 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. Turn once until tender with light char marks.
06 - Arrange grilled rib eye steaks on serving platter. Accompany with grilled asparagus, buttered parsley potatoes, and lemon wedges.

# Expert Suggestions:

01 -
  • The bone adds ridiculous flavor and keeps the meat unbelievably tender as it grills.
  • It looks like something from a steakhouse but comes together in your own backyard in under 40 minutes.
  • The buttery potatoes and charred asparagus turn it into a full, gorgeous plate without any fuss.
02 -
  • Resting the steak is not optional, if you cut it right away all the juices run out and you lose half the flavor.
  • Don't move the steak around on the grill, let it sit so the crust can form, flipping too early gives you gray meat instead of a sear.
03 -
  • Use an instant read thermometer if you're nervous, pull the steaks at 130 degrees Fahrenheit for perfect medium rare after resting.
  • Save the rosemary and garlic from the grill and chop them into the butter for the potatoes, it ties the whole plate together.
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