Save Pin The smell of charcoal lighting on a warm Saturday evening still makes me think of that first bone-in rib eye I ever grilled. My neighbor leaned over the fence and said the secret was letting the meat breathe before it hit the grate. I was skeptical, but that steak turned out better than anything I'd ordered at a steakhouse. Now it's my go-to when I want to feel like I'm celebrating something, even if it's just the end of a long week.
I made this for my brother's birthday last summer, and he stood by the grill the entire time asking questions. He'd never seen anyone let a steak sit out before cooking, and he thought I was going to poison him. When he took that first bite, he just nodded and said nothing, which is the highest compliment he's ever given my cooking. We finished both steaks, all the potatoes, and he took the leftover asparagus home in a container he never returned.
Ingredients
- Bone-in rib eye steaks: The bone isn't just for show, it conducts heat and bastes the meat from the inside, and the marbling in rib eye means it stays tender even if you slightly overcook it.
- Olive oil: Helps the seasoning stick and prevents sticking on the grill grates, plus it encourages that beautiful crust formation.
- Kosher salt: The larger grains give you control over seasoning and don't dissolve too quickly, so you get a nice savory crust.
- Freshly ground black pepper: Pre-ground pepper tastes flat, but fresh cracked pepper has a sharpness that cuts through the richness of the beef.
- Fresh rosemary: It smokes on the grill and perfumes the steak with a woodsy aroma that reminds me of Sunday roasts.
- Garlic cloves, smashed: Smashing releases the oils without burning the garlic too fast, and it adds a mellow sweetness as it chars.
- Baby potatoes: They cook evenly and quickly, and their creamy texture soaks up butter like a dream.
- Unsalted butter: Gives you control over salt levels and makes the potatoes glossy and rich.
- Fresh parsley: Brightens the buttery potatoes and adds a pop of color that makes the plate look alive.
- Asparagus: Grills beautifully with a slight char and snap, and it's one of the few vegetables that tastes better with a little smoke.
- Lemon wedges: A squeeze of acid at the end wakes up the whole plate and balances the richness.
Instructions
- Bring the steaks to room temperature:
- Take them out of the fridge 30 minutes before grilling and pat them completely dry with paper towels. Rub them all over with olive oil, then season generously with salt and pepper on both sides.
- Get the grill screaming hot:
- Preheat your grill to high heat, around 450 to 500 degrees Fahrenheit. You want to hear that sizzle the second the steak touches the grate.
- Grill the steaks with aromatics:
- Place the steaks on the grill and lay the rosemary sprigs and smashed garlic cloves right on top. Grill for 4 to 5 minutes per side for medium-rare, then pull them off and let them rest loosely tented with foil for 8 minutes.
- Boil and butter the potatoes:
- While the steaks are grilling, boil the halved baby potatoes in salted water for 10 to 12 minutes until fork-tender. Drain them well, then toss with butter and chopped parsley while they're still hot.
- Grill the asparagus:
- Toss the trimmed asparagus with olive oil, salt, and pepper, then grill alongside the steaks during the last 5 minutes. Turn them once so they get tender and lightly charred on both sides.
- Plate and serve:
- Arrange the rested steaks on a platter with the grilled asparagus and buttered potatoes. Serve with lemon wedges on the side for squeezing.
Save Pin There's something about cutting into a thick steak and seeing that perfect pink center that makes everyone at the table go quiet for a second. My friend once said this meal made her feel like she was at a fancy restaurant, except she was in my backyard wearing flip-flops. That's exactly the vibe I want every time I make it.
Choosing the Right Steak
Look for steaks with good marbling and a bright red color, and ask the butcher to cut them at least an inch and a half thick. Thin steaks overcook too fast and you lose that juicy interior. I've learned to buy bone-in because the bone protects the meat and adds flavor, and it makes the whole thing feel more primal and satisfying. If the steaks are cold and wet when you unwrap them, pat them dry and let them sit uncovered in the fridge for an hour before you even think about seasoning.
Getting the Grill Ready
A clean grill is a happy grill, so scrape the grates before you preheat. I used to skip this step and wonder why my steaks stuck and tore. Let the grill heat up for at least 10 minutes so the grates are truly hot, and if you're using charcoal, wait until the coals are covered in white ash. Oil the grates lightly with a paper towel dipped in oil and held with tongs, and you'll get those perfect sear marks without any sticking drama.
Serving Suggestions and Swaps
This meal pairs beautifully with a bold Cabernet Sauvignon or a peppery Malbec, and if you're not into wine, an ice-cold beer works just as well. You can swap the asparagus for green beans, broccolini, or even grilled zucchini if that's what you have on hand. I've also served this with a simple arugula salad dressed in lemon and olive oil when I wanted something lighter on the side.
- Try topping the steak with a pat of herb butter for extra richness.
- Leftover steak makes incredible sandwiches the next day with horseradish and greens.
- If you don't have a grill, a cast iron skillet on high heat will give you a similar crust.
Save Pin This is the kind of meal that turns a regular night into something you'll remember. Make it once, and I promise it'll become your signature dish.
Cooking Questions & Answers
- → How do I know when the steak is medium-rare?
Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). The steak should feel slightly firm with some give when pressed, and will have a warm red center after resting.
- → Why should I let the steaks rest before serving?
Resting allows the juices to redistribute throughout the meat. Cutting immediately causes juices to run out, resulting in a drier steak. An 8-minute rest ensures maximum tenderness and flavor.
- → Can I cook this on a stovetop instead of a grill?
Yes, use a cast-iron skillet or grill pan over high heat. Sear the steaks for 4-5 minutes per side, then finish in a 400°F oven for 5-7 minutes to reach desired doneness.
- → What other sides pair well with rib eye steak?
Classic options include creamed spinach, roasted Brussels sprouts, garlic mashed potatoes, grilled mushrooms, or a crisp Caesar salad. Any hearty vegetable or potato dish complements the rich steak beautifully.
- → How should I store leftover steak?
Wrap cooled steak tightly in aluminum foil or place in an airtight container. Refrigerate for up to 3 days. Reheat gently in a low oven or slice thinly for salads and sandwiches to preserve tenderness.
- → What's the best way to achieve grill marks?
Ensure your grill is properly preheated and clean. Place steaks at a 45-degree angle, then rotate 90 degrees halfway through cooking each side. Avoid moving the meat too frequently to allow proper searing.