Grilled Bone-In Rib Eye (Printable)

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

# 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 - 1/2 teaspoon kosher salt
13 - 1/4 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 freshly ground black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on hot grill grates. Top with rosemary sprigs and smashed garlic. Grill 4-5 minutes per side for medium-rare doneness. Remove steaks and tent loosely with foil. Let rest for 8 minutes.
04 - Place halved potatoes in a saucepan of salted water. Bring to boil and cook until tender, approximately 10-12 minutes. Drain thoroughly in colander. Toss with unsalted butter and chopped fresh parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Grill alongside steaks during the final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled steaks on serving platter. Accompany with grilled asparagus, buttered parsley potatoes, and lemon wedges.

# Expert Suggestions:

01 -
  • The bone adds flavor and keeps the meat incredibly juicy, even if you accidentally go a minute over.
  • Everything cooks in about the same window, so you're not juggling ten pans or stressing over timing.
  • It looks and tastes like a steakhouse meal, but costs half as much and feels twice as satisfying.
  • Leftovers, if there are any, make the best steak and eggs the next morning.
02 -
  • Don't skip the resting time, cutting into the steak early sends all those beautiful juices running across the cutting board instead of staying in the meat.
  • A too-cold steak won't cook evenly, the outside burns while the inside stays rare, so always let it sit out first.
  • If your grill flares up from the fat, just move the steak to a cooler spot for a moment instead of panicking and pulling it off entirely.
03 -
  • Invest in a good instant read thermometer, guessing doneness by touch is romantic but unreliable until you've done it a hundred times.
  • Let the grill preheat for at least 10 minutes, a half-hot grill will steam your steak instead of searing it.
  • If you're nervous about timing, cook the potatoes first and keep them warm, then focus all your attention on the steak and asparagus.
  • Save the rosemary and garlic from the grill and toss them over the steak when you serve it, they look rustic and smell amazing.
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