Grilled Bone-In Rib Eye Steak (Printable Version)

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

# 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 bone-in 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 450-500°F.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill 4-5 minutes per side for medium-rare doneness. 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 and cook until fork-tender, approximately 10-12 minutes. Drain in colander. Toss with unsalted butter and fresh chopped parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Grill alongside steaks during final 5 minutes of cooking, turning 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 Advice:

01 -
  • The bone adds flavor and keeps the steak juicy in a way boneless cuts just can't match.
  • It looks impressive on the plate but comes together faster than most weeknight dinners.
  • Grilling outside means less mess in the kitchen and that smoky char you can't fake indoors.
  • The sides cook while the steak rests, so everything finishes at the same time without stress.
02 -
  • Don't skip the resting time after grilling, or all the juices will run out onto the cutting board instead of staying in the meat.
  • If your grill flares up from the fat dripping, move the steaks to a cooler zone for a minute instead of panicking and pulling them off entirely.
  • Dry steaks sear better, so always pat them down before seasoning, even if they look dry already.
03 -
  • Use an instant-read thermometer to check doneness: 130 degrees Fahrenheit for medium-rare, 140 for medium.
  • Let the garlic and rosemary char a little on the steak, it adds a smoky depth you can't get any other way.
  • Always slice against the grain when serving, it makes every bite more tender.
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