Grilled Bone-In Rib Eye (Printable)

Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for a showstopping meal.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat dry and rub with olive oil, salt, and pepper.
02 - Preheat grill to high heat, approximately 450 to 500 degrees Fahrenheit.
03 - Place steaks on grill and add rosemary sprigs and smashed garlic on top. Grill for 4 to 5 minutes per side for medium-rare doneness. Rest steaks for 8 minutes loosely tented with foil.
04 - Place halved potatoes in a pot of salted water, bring to boil, and cook until tender, approximately 10 to 12 minutes. Drain and toss with butter and chopped parsley.
05 - Toss asparagus with olive oil, salt, and pepper. Grill alongside steaks during the final 5 minutes, turning once until tender and lightly charred.
06 - Arrange steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges.

# Expert Advice:

01 -
  • That perfectly pink center stays juicy because the bone conducts heat like a secret weapon you didn't know you needed.
  • The whole thing comes together faster than you'd expect, making it feel fancy without the fuss or the disaster.
02 -
  • Skipping the resting time sounds like you're saving five minutes, but you're actually losing all the juices that make this steak worth eating in the first place.
  • Don't move the steaks around constantly, because every flip interrupts the crust development and you'll end up with a gray, steamed steak instead of something gorgeous.
03 -
  • Pat your steaks dry right before they hit the grill, because moisture is what prevents browning and you want that crust more than you want anything else in this world.
  • If you don't have a grill, a screaming hot cast iron skillet on your stovetop will give you nearly the same result with a little patience and heat management.
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