Grilled Bone-In Rib Eye (Printable)

Perfectly grilled bone-in rib eye with buttered potatoes and charred asparagus for an unforgettable meal.

# 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

# Directions:

01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat dry with paper towels and coat evenly with olive oil, kosher salt, and black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on hot grill and top with rosemary sprigs and smashed garlic. Grill 4-5 minutes per side for medium-rare doneness. Remove steaks and tent loosely with foil to rest for 8 minutes.
04 - Place halved potatoes in salted boiling water and cook until tender, approximately 10-12 minutes. Drain thoroughly and toss with unsalted butter and chopped fresh parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Grill alongside steaks during final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled steaks on serving platter with buttered parsley potatoes, grilled asparagus, and lemon wedges on the side.

# Top Tips:

01 -
  • The bone adds flavor you simply cannot replicate with boneless cuts, and it looks impressive on the plate without any extra effort.
  • Everything comes together in about half an hour, yet it feels like a steakhouse experience you orchestrated in your own backyard.
02 -
  • Do not skip the resting step, cutting into a steak right off the grill will send all those precious juices running across your cutting board instead of staying in the meat.
  • Pat the steaks completely dry before seasoning, any moisture on the surface will steam instead of sear and you will miss out on that crust.
03 -
  • Invest in an instant read thermometer if you are nervous about doneness, it takes the guesswork out and saves you from overcooking a beautiful piece of meat.
  • Let the steak come to room temperature before grilling, a cold steak will cook unevenly and the outside can char before the inside even warms up.
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