Grilled Bone-In Rib Eye Steak (Printable)

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

# What You Need:

→ Steak

01 - 2 bone-in rib eye steaks, 1.5 inches thick, 16 ounces 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:

01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat dry with paper towels and rub 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 grill grates and top with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness. Remove from grill and tent loosely with aluminum foil, allowing meat to rest for 8 minutes.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to a boil and cook until tender, approximately 10 to 12 minutes. Drain through a colander and toss with unsalted butter and chopped fresh parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Grill alongside steaks during the final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled rib eye steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges.

# Insider Tips:

01 -
  • The bone adds incredible flavor and keeps the meat juicy even if you slightly overcook it.
  • It looks impressive but requires fewer steps than most weeknight dinners.
  • You get a complete steakhouse experience at home without the markup or the wait.
  • Leftovers make the best steak and eggs breakfast you've ever had.
02 -
  • Don't skip the resting time, cutting into the steak early releases all the juices onto the board instead of staying in the meat.
  • Use an instant read thermometer if you're nervous, 130 degrees Fahrenheit is perfect medium rare and it'll climb a few degrees while resting.
  • If your grill has hot spots, rotate the steaks halfway through each side to prevent uneven cooking.
03 -
  • Let your grill grates get hot, then oil them with a paper towel dipped in oil and held with tongs to prevent sticking.
  • If you don't have a grill, a cast iron skillet screaming hot on the stove works almost as well, just open a window.
  • Save the rosemary and garlic after grilling and toss them with the potatoes for an extra hit of flavor.
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