Grilled Bone-In Rib Eye (Printable)

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

# Step-by-Step Guide:

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 to 500 degrees Fahrenheit.
03 - Place steaks on hot grill grates. Top with rosemary sprigs and smashed garlic cloves. Grill for 4 to 5 minutes per side for medium-rare doneness. Remove from heat and rest loosely tented with foil for 8 minutes.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to boil and cook until fork-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 during the final 5 minutes of steak cooking. Turn once until tender with light char marks.
06 - Arrange steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The bone keeps the steak tender and adds a depth of flavor you just cant get from a boneless cut.
  • Its impressive enough for guests but simple enough for a Tuesday night when you need something special.
  • The sides come together while the steak rests, so everything hits the table hot and ready at once.
  • Youll feel like a steakhouse chef without any of the fuss or fancy equipment.
02 -
  • Never skip the resting time, cutting into the steak too early will cause all those precious juices to run out onto the board.
  • Use a meat thermometer if youre unsure, aim for 130 degrees Fahrenheit for medium-rare and pull it off a few degrees early since it keeps cooking as it rests.
  • Dont move the steak around on the grill, let it sit undisturbed to develop that perfect crust.
  • If your grill flares up, move the steak to a cooler spot temporarily, you want char, not burnt bitterness.
03 -
  • Let the steak come to room temperature before grilling, cold meat cooks unevenly and you lose that perfect pink center.
  • Invest in an instant-read thermometer, guessing doneness by touch alone takes years of practice and a lot of overcooked steaks.
  • Save the rosemary and garlic after grilling and toss them with the potatoes for an extra layer of flavor.
  • If you want a steakhouse-style crust, pat the steak dry again right before it hits the grill, moisture is the enemy of a good sear.
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