Grilled Bone-In Rib Eye (Print out)

Succulent 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 - 0.5 teaspoon kosher salt
13 - 0.25 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, reaching a temperature between 450 and 500°F.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness, or adjust timing based on preferred internal temperature. Transfer to a cutting board, tent loosely with foil, and rest for 8 minutes.
04 - While steaks cook, place halved potatoes in a saucepan of salted water. Bring to a boil and simmer until fork-tender, approximately 10 to 12 minutes. Drain in colander, then toss with unsalted butter and fresh chopped parsley.
05 - Toss trimmed asparagus with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during the final 5 minutes of cooking. Turn once to achieve tender texture with light char marks.
06 - Arrange grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The bone-in cut delivers deep, rich flavor that a boneless steak just can't match.
  • It looks and tastes impressive but requires only a handful of ingredients and straightforward technique.
  • The sides come together quickly and complement the steak without stealing the spotlight.
  • Resting the meat is the secret to keeping every bite juicy and tender.
02 -
  • Letting the steaks rest after grilling is non-negotiable, the juices redistribute and every bite stays moist instead of running all over the plate.
  • Don't move the steaks around on the grill, let them sit undisturbed to build that crust you're after.
  • Use a meat thermometer if you're unsure, 130 degrees Fahrenheit for medium-rare, 140 for medium.
03 -
  • Let the steak come to room temperature before grilling so it cooks evenly and doesn't seize up on the heat.
  • Don't press down on the steak with your spatula, you'll squeeze out all those precious juices you worked so hard to keep in.
  • If you're nervous about doneness, invest in an instant-read thermometer, it takes the guesswork out completely.
  • Resting the steak loosely tented with foil keeps it warm without steaming and losing that perfect crust.
Go back