Grilled Bone-In Rib Eye Steak (Printable)

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

# Ingredient list:

→ 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

# How to Make It:

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, targeting 450-500°F.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill for 4-5 minutes per side for medium-rare doneness. Transfer to a cutting board, tent loosely with foil, and rest for 8 minutes.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to a boil and cook until fork-tender, approximately 10-12 minutes. Drain in a colander, then toss with unsalted butter and chopped fresh parsley.
05 - Toss trimmed asparagus with olive oil, kosher salt, and black pepper. Place on grill during the last 5 minutes of steak cooking. Turn 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 incredible flavor and keeps the meat juicy in a way boneless cuts just cant match.
  • Its simpler than it looks, mostly just heat, salt, and patience working together.
  • You get a steakhouse experience at home without the noise or the bill.
  • The sides cook at the same time, so everything hits the table hot and ready.
02 -
  • Never skip the resting time after grilling or all those precious juices will run out onto the cutting board instead of staying in the meat.
  • Drying the steaks before seasoning is critical, moisture prevents browning and you will end up steaming instead of searing.
  • Use tongs, not a fork, to flip the steaks so you dont puncture the meat and lose the flavorful juices inside.
03 -
  • Invest in an instant-read thermometer so you can nail your preferred doneness every time without guessing.
  • If your grill has hot and cool zones, use them: sear over high heat, then move the steaks to the cooler side to finish gently.
  • Save the rosemary and garlic from the top of the steaks and toss them over the asparagus while it grills for extra flavor.
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