Grilled Bone-In Rib Eye (Printable Version)

Succulent grilled rib eye steak with buttered potatoes and charred asparagus for a showstopping steakhouse dinner.

# What You 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 with olive oil, kosher salt, and black pepper.
02 - Preheat grill to high heat, reaching 450 to 500 degrees Fahrenheit.
03 - Place steaks on hot grill. Top with rosemary sprigs and smashed garlic. Grill for 4 to 5 minutes per side for medium-rare doneness. Transfer to serving platter and tent loosely with foil. Rest for 8 minutes.
04 - Place halved potatoes in pot of salted water. Bring to boil and cook until tender, approximately 10 to 12 minutes. Drain in colander, then toss with unsalted butter and chopped parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Grill alongside steaks during final 5 minutes of cooking, turning once until tender with light charring.
06 - Arrange rested steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The bone adds deep flavor and helps the meat cook evenly, giving you that steakhouse experience at home.
  • Everything comes together in about half an hour, but it feels like you spent all day preparing something luxurious.
  • Grilling outdoors keeps your kitchen cool and adds that smoky char you just cant replicate indoors.
  • The buttery potatoes and charred asparagus make this a complete meal without any fuss.
02 -
  • Letting the steaks rest after grilling is non-negotiable, the juices redistribute and you won't lose all that flavor to your cutting board.
  • Don't flip the steak more than once, constant flipping prevents a proper crust from forming and messes with even cooking.
  • If your grill runs cool, give each side an extra minute or two and use an instant-read thermometer to check for 130 degrees Fahrenheit for medium-rare.
03 -
  • Season generously and earlier than you think, some people salt their steaks an hour ahead or even the night before for deeper flavor.
  • Let the grill do the work, resist the urge to press down on the steak or move it around, patience builds that crust.
  • Save the rosemary and garlic after grilling and toss them over the resting steak for an extra aromatic finish.
  • Pair with a bold Cabernet Sauvignon or Malbec, the tannins cut through the richness and make every bite taste even better.
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