Grilled Bone-In Rib Eye (Print)

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

# 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 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 to 500 degrees Fahrenheit.
03 - Place steaks on hot grill grate. Top with rosemary sprigs and smashed garlic cloves. Grill for 4 to 5 minutes per side for medium-rare doneness, adjusting time based on desired internal temperature.
04 - Transfer grilled steaks to a serving platter and tent loosely with aluminum foil. Let rest for 8 minutes to retain juices.
05 - Place halved baby potatoes in a saucepan of salted water. Bring to boil and cook until fork-tender, approximately 10 to 12 minutes. Drain in colander, then toss with unsalted butter and freshly chopped parsley.
06 - Toss trimmed asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking, turning once until tender with light char marks.
07 - Arrange grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Expert Advice:

01 -
  • The bone adds deep, savory flavor you just can't get from a boneless cut.
  • It looks impressive but is surprisingly simple once you understand the rhythm of the grill.
  • The sides come together while the steak rests, so everything hits the table hot and ready.
  • This is the meal that turns a regular weeknight into an occasion worth remembering.
02 -
  • Resting the steak is not optional, cutting into it too soon will flood your board with all those precious juices.
  • Don't move the steak around on the grill, let it sit undisturbed so a real crust can form.
  • If your grill has hot spots, rotate the steaks halfway through each side to avoid uneven cooking.
  • Use an instant read thermometer if you're nervous, 130 degrees Fahrenheit is perfect for medium rare.
03 -
  • Let your grill preheat for at least 15 minutes so the grates are evenly hot and ready to sear.
  • If you don't have a grill, a cast iron skillet on high heat works beautifully, just open a window.
  • Finish the steak with a pat of butter on top during the rest for extra richness and shine.
  • Pair this with a bold red wine, the tannins cut through the fat and make every bite better.
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