Grilled Bone-In Rib Eye (Printable Version)

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

# 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

# Step-by-Step:

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, targeting 450 to 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness, adjusting timing based on preferred temperature. Transfer to a plate and tent loosely with aluminum foil. Allow steaks to rest for 8 minutes.
04 - Place halved potatoes in a saucepan filled with salted water. Bring to a boil and cook until fork-tender, approximately 10 to 12 minutes. Drain using a colander and toss with unsalted butter and chopped parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during the final 5 minutes of cooking. Turn once halfway through until tender with light charring.
06 - Arrange grilled steaks on a serving platter. Garnish with grilled asparagus and buttered parsley potatoes. Serve with lemon wedges.

# Expert Advice:

01 -
  • The bone adds incredible flavor and makes each bite feel indulgent and restaurant quality.
  • It looks impressive but the technique is straightforward enough that you won't stress over it.
  • Grilling outside means less mess inside and that smoky char you just can't replicate in a pan.
  • The sides come together while the steak rests so everything lands on the table hot and ready.
02 -
  • Letting the steak rest after grilling is non-negotiable because cutting into it too soon means all those juices run out onto the board instead of staying in the meat.
  • Patting the steaks dry before seasoning is the secret to getting a good crust, because moisture creates steam instead of a sear.
  • Don't move the steak around on the grill, just let it sit and develop those beautiful char marks before flipping once.
03 -
  • Reverse searing works beautifully for thicker steaks, start them on indirect heat until they're almost done, then sear them over high heat for a perfect crust.
  • Add a pat of butter on top of the steak right before it finishes resting for an extra layer of richness that melts into every bite.
  • Pair this with a bold red wine like Cabernet Sauvignon or Malbec, the tannins cut through the fat and make every sip and bite better.
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