Save to Pinterest The grill was already smoking when I realized I'd bought bone-in rib eyes instead of my usual strip steaks. My neighbor leaned over the fence, grinning, and said those bones would make all the difference. He was right. The marrow enriched every bite, and the crust that formed over open flame had a depth I hadn't tasted before. I've never gone back to boneless since.
I made this for my brother's birthday last summer, and he still talks about it. We sat outside as the sun dropped, the asparagus still sizzling on our plates. He said it was the best steak he'd ever had, and I didn't argue. There's something about cooking over fire that turns a simple dinner into a moment you remember.
Ingredients
- Bone-in rib eye steaks: The bone conducts heat and keeps the meat tender, while the marbling melts into pure flavor as it cooks.
- Olive oil: Helps the seasoning stick and promotes that dark, caramelized crust we're after.
- Kosher salt: Larger crystals draw out moisture initially, then reabsorb it along with the seasoning for deeper flavor.
- Freshly ground black pepper: Adds a sharp, aromatic bite that balances the richness of the beef.
- Fresh rosemary: The heat releases its piney oils, which cling to the meat and perfume every bite.
- Garlic, smashed: Softens and sweetens on the grill, infusing the steak with mellow, roasted garlic flavor.
- Baby potatoes: Their creamy texture soaks up butter beautifully and they hold their shape when boiled.
- Unsalted butter: Adds richness to the potatoes without making them too salty.
- Fresh parsley: Brightens the buttery potatoes with a fresh, grassy note.
- Asparagus: Grills quickly and picks up a slight char that enhances its natural sweetness.
- Lemon wedges: A squeeze of acid cuts through the richness and wakes up your palate between bites.
Instructions
- Bring the steaks to room temperature:
- Pull them from the fridge half an hour before grilling so they cook evenly from edge to center. Pat them completely dry with paper towels, then massage olive oil, salt, and pepper into every surface.
- Get the grill screaming hot:
- Preheat to around 450 to 500 degrees Fahrenheit. You want to hear that sizzle the second the meat touches the grates.
- Grill the steaks with aromatics:
- Lay the steaks on the hottest part of the grill and top each with a rosemary sprig and smashed garlic clove. Grill four to five minutes per side for medium rare, resisting the urge to move them around.
- Rest the meat:
- Transfer steaks to a cutting board, tent loosely with foil, and let them rest for eight minutes. The juices redistribute, and every slice stays moist.
- Boil and butter the potatoes:
- While the steaks grill, boil halved baby potatoes in salted water until fork tender, about ten to twelve minutes. Drain well, then toss with butter and chopped parsley while they're still steaming.
- Grill the asparagus:
- Toss trimmed spears with olive oil, salt, and pepper, then grill them during the last five minutes of steak cooking. Turn once until they're tender with light char marks.
- Plate and serve:
- Arrange the rested steaks on a platter with the asparagus, potatoes, and lemon wedges. Serve immediately while everything is hot and fragrant.
Save to Pinterest The first time I served this, my friend who claimed she didn't like steak asked for the recipe halfway through dinner. She said it was the char and the bone that changed her mind. Sometimes it's not about the ingredient itself, but how you treat it. Fire, salt, and patience can turn skeptics into believers.
Choosing Your Steaks
Look for steaks with good marbling, those white flecks of fat running through the meat. They should be at least an inch and a half thick so they can develop a crust without overcooking inside. If the bone looks cleanly cut and the meat is bright red, not brown, you've found a winner. I always ask the butcher when they were cut, fresher is better but sometimes aged beef has even deeper flavor.
Getting the Grill Right
A two zone fire works best, build high heat on one side and leave the other cooler for insurance. If your steaks start to char too fast, slide them to the cooler side to finish gently. Clean your grates well and oil them lightly just before the steaks go on, or the meat will stick and tear. I learned that the hard way, losing half my crust to the grill.
Serving and Pairing
This meal deserves a bold red wine, something with enough body to stand up to all that richness. A Cabernet Sauvignon or Malbec works beautifully, the tannins cut through the fat and refresh your palate. If wine isn't your thing, a cold beer or even sparkling water with lemon does the job just as well.
- Slice the steak against the grain for maximum tenderness.
- Drizzle any resting juices from the cutting board back over the sliced meat.
- Serve with extra lemon wedges and flaky sea salt on the side for guests to adjust to taste.
Save to Pinterest Once you've made this, grilling steak will feel less like a gamble and more like a ritual you look forward to. The smell alone will bring everyone to the table before you even call them.
Recipe FAQs
- → How do I know when the rib eye is cooked to medium-rare?
Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). The steak should feel slightly firm with a warm red center when cut. Grilling for 4-5 minutes per side on high heat typically achieves medium-rare for 1.5-inch thick steaks.
- → Why is it important to let the steaks rest after grilling?
Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender steak. Tenting loosely with foil for 8 minutes prevents the juices from running out when you cut into the meat, maximizing flavor and texture.
- → Can I make this without a grill?
Yes, use a cast-iron grill pan or heavy skillet over high heat. Preheat the pan until very hot, then cook the steaks following the same timing. You can also finish them in a 400°F oven for 5-7 minutes after searing if needed.
- → What are good substitutes for asparagus?
Green beans, broccolini, or grilled zucchini work beautifully as alternatives. Adjust cooking times accordingly—green beans may need 6-7 minutes on the grill, while zucchini requires about 3-4 minutes per side.
- → How should I prepare the steaks if they're coming straight from the refrigerator?
Always let steaks sit at room temperature for 30 minutes before grilling. Cold meat cooks unevenly, resulting in a charred exterior and undercooked interior. Pat them completely dry before seasoning for the best crust development.
- → What wine pairs best with bone-in rib eye?
Bold red wines like Cabernet Sauvignon or Malbec complement the rich, fatty flavors of rib eye perfectly. Their tannins cut through the meat's richness while enhancing the savory, charred notes from grilling.