Grilled Bone-In Rib Eye (Printable Version)

Perfectly grilled rib eye steak 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 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 1 lemon, cut into wedges

# Directions:

01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat steaks dry with paper towels and rub evenly with olive oil, kosher salt, and ground black pepper.
02 - Preheat grill to high heat, reaching a temperature of 450 to 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic cloves. Grill for 4 to 5 minutes per side for medium-rare doneness, adjusting time based on desired temperature. Remove steaks and rest loosely tented with foil for 8 minutes.
04 - Place halved baby potatoes in a saucepan filled with salted water. Bring to a boil and cook until tender, approximately 10 to 12 minutes. Drain potatoes in a colander, then toss with unsalted butter and fresh chopped parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Place on grill during the final 5 minutes of steak cooking, turning once until tender with light char marks.
06 - Arrange grilled steaks on serving platter alongside grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The bone keeps the meat incredibly juicy and adds a rich, almost buttery flavor you can taste in every slice.
  • High heat searing locks in all the natural juices while creating a charred crust that rivals any steakhouse.
  • Everything cooks together on the grill, so your sides pick up that same smoky magic.
  • It looks and tastes impressive but comes together in under forty minutes from start to finish.
02 -
  • Never skip the resting time after grilling or all those precious juices will run out onto your cutting board instead of staying in the meat.
  • Dry the steaks thoroughly before seasoning, wet surfaces steam instead of sear and you'll miss out on that crust.
  • Use an instant read thermometer if you're unsure, pull the steaks at 130 degrees Fahrenheit for perfect medium rare after resting.
  • Don't crowd the grill, give each piece of food enough space or the temperature will drop and everything will steam.
03 -
  • Flip the steaks only once to get the best crust, constant flipping prevents proper caramelization.
  • Add a pat of butter on top of each steak during the resting period for an extra layer of richness.
  • If your grill runs cool, finish the steaks in a 400 degree oven for a few minutes instead of guessing on the grates.
  • Save the bones after dinner and freeze them for making beef stock later, nothing goes to waste.
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