Grilled Bone-In Rib Eye (Print Version)

Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus in 35 minutes.

# 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 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 1 lemon, cut into wedges

# How-To Steps:

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 black pepper.
02 - Preheat grill to high heat, reaching 450–500°F.
03 - Place steaks on grill grate. Top with rosemary sprigs and smashed garlic. Cook 4–5 minutes per side for medium-rare doneness, adjusting time based on preference. Transfer to cutting board, tent loosely with aluminum foil, and rest for 8 minutes.
04 - Place halved potatoes in saucepan of salted water. Bring to boil and simmer until fork-tender, approximately 10–12 minutes. Drain in colander, then toss with unsalted butter and fresh parsley.
05 - Coat 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 grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately.

# Expert Hints:

01 -
  • The bone adds flavor and keeps the meat incredibly juicy, even if you slightly overcook it.
  • Everything cooks in under forty minutes, so it feels indulgent without eating up your whole evening.
  • Grilled asparagus and buttery potatoes mean you get a complete meal without juggling multiple pans indoors.
  • Leftovers, if there are any, make the best steak sandwiches the next day.
02 -
  • Drying the steaks completely before seasoning is the difference between a crust and a steamed surface.
  • Resting the meat is not optional, cutting too early means all those juices end up on the board instead of in your mouth.
  • If your grill runs cool, let the steaks go an extra minute per side rather than cranking the heat mid-cook.
03 -
  • Use an instant-read thermometer if you're nervous about doneness, pull the steak at 130 degrees Fahrenheit for perfect medium-rare after resting.
  • Let the garlic and rosemary char slightly on the grill, the smokiness they pick up will flavor the steak in a way fresh herbs can't.
  • If you don't have a grill, a cast iron skillet on high heat works nearly as well, just expect more smoke indoors.
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