Grilled Bone-In Rib Eye (Printable Version)

Perfectly grilled bone-in rib eye with buttered potatoes and charred asparagus. A showstopping dinner in 35 minutes.

# What You'll 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

# How to Make It:

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 for optimal searing and crust development.
03 - Place steaks on grill grates. Top with fresh rosemary sprigs and smashed garlic cloves. Grill 4-5 minutes per side for medium-rare doneness. Remove and tent loosely with aluminum foil for 8 minutes to allow juices to redistribute.
04 - Place halved baby potatoes in salted water and bring to boil. Cook until fork-tender, approximately 10-12 minutes. Drain thoroughly and toss with unsalted butter and fresh parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking, turning once for even charring and tenderness.
06 - Arrange grilled rib eye steaks on serving platter with charred asparagus, buttered parsley potatoes, and fresh lemon wedges for finishing flavor.

# Expert Advice:

01 -
  • The bone adds flavor and helps the steak cook evenly without drying out.
  • It looks impressive but comes together in under forty minutes.
  • Pairing it with buttery potatoes and charred asparagus makes it feel like a steakhouse meal at home.
  • Leftovers, if you have any, make incredible steak and eggs the next morning.
02 -
  • Drying the steaks before seasoning is the secret to getting a proper crust, any moisture will steam instead of sear.
  • Resting the meat is not optional, cutting into it too soon means all those juices end up on the cutting board instead of in your bite.
  • Don't move the steaks around on the grill, let them sit undisturbed so they release naturally and develop that caramelized crust.
03 -
  • Use a meat thermometer if you're nervous, pull the steaks off at 130 degrees Fahrenheit for medium rare since they'll continue cooking as they rest.
  • Smashing the garlic cloves with the flat side of a knife releases their oils without making them burn on the grill.
  • If you don't have a grill, a cast iron skillet heated until smoking works nearly as well, just make sure your kitchen is well ventilated.
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