Grilled Bone-In Rib Eye (Printable)

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

# 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 - 0.5 teaspoon kosher salt
13 - 0.25 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 thoroughly and rub evenly with olive oil, kosher salt, and black pepper.
02 - Preheat grill to high heat, maintaining temperature between 450 and 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness. 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 cook until tender, approximately 10 to 12 minutes. Drain through colander, then toss with butter and fresh chopped parsley.
05 - Toss asparagus 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 grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Expert Advice:

01 -
  • The bone adds incredible flavor and makes every bite feel like a special occasion.
  • Simple seasoning lets the quality of the meat shine without any fuss.
  • Everything cooks in about half an hour, so you can impress without spending all day in the kitchen.
  • The char from the grill gives you that steakhouse crust at home.
02 -
  • Resting the steaks is not optional, cutting into them too soon will send all the juices running onto your cutting board instead of staying in the meat.
  • Pat the steaks completely dry before seasoning or you won't get that gorgeous crust.
  • Don't move the steaks around on the grill, let them sit and develop those char marks.
03 -
  • Invest in a good instant read thermometer so you never have to guess, pull the steaks at 130 degrees Fahrenheit for perfect medium rare.
  • Save the rosemary and garlic from the top of the steaks and use them to baste with a little melted butter during the rest.
  • Let the grill grates get those beautiful crosshatch marks by placing the steak at a 45 degree angle, then rotating it halfway through each side.
Go Back