Grilled Bone-In Rib Eye (Print Version)

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

# Components:

→ 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, salt, and pepper.
02 - Preheat grill to high heat, reaching 450 to 500 degrees Fahrenheit.
03 - Place steaks on grill and top with rosemary sprigs and smashed garlic. 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 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 final 5 minutes of cooking, turning once until tender and lightly charred.
06 - Arrange steaks with grilled asparagus, buttered parsley potatoes, and lemon wedges on serving platter.

# Expert Advice:

01 -
  • The bone keeps the meat impossibly tender and flavored in a way boneless cuts just can't match.
  • You get restaurant-quality results in your own backyard without any fancy techniques or equipment.
  • It's impressive enough for company but simple enough that you won't stress yourself out making it.
02 -
  • Resting the meat is non-negotiable—I learned this the hard way by slicing into a steak too early and watching all the juices run onto the plate instead of staying where they belong, inside the meat.
  • Not all grill spots are created equal; if you have hot and cooler zones, use them strategically to prevent flare-ups while still getting that crust.
03 -
  • Use an instant-read thermometer inserted horizontally into the thickest part of the steak (not touching the bone) for foolproof doneness—125 to 130 degrees Fahrenheit is perfect for medium-rare.
  • Save that meat dripping from the grill pan and pour it over everything at the end; it's pure flavor you've already created, so why waste it?
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