Grilled Bone-In Rib Eye (Printable)

Perfectly grilled bone-in rib eye with rosemary, garlic, asparagus, and buttered parsley potatoes for two.

# 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 thoroughly with olive oil, kosher salt, and freshly ground black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill for 4-5 minutes per side for medium-rare doneness, or adjust timing based on preferred temperature. Transfer steaks to a warm platter and rest for 8 minutes, loosely covered with foil.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to a rolling boil and cook until tender, approximately 10-12 minutes. Drain in colander and toss with unsalted butter and chopped fresh parsley.
05 - Coat asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during the final 5 minutes of cooking. Turn once until tender and lightly charred.
06 - Arrange grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The bone adds incredible flavor and keeps the meat unbelievably juicy as it cooks.
  • Everything comes together on the grill, so cleanup is minimal and the results look restaurant worthy.
  • You can adjust doneness easily once you understand the timing, making it perfect for any preference.
02 -
  • Skipping the rest will cost you all the juice, the steak needs those few minutes for the fibers to relax and hold onto moisture.
  • Drying the steak before seasoning is the difference between a real crust and a steamed surface, don't skip it.
  • Your grill must be hot enough that the steak sizzles the instant it touches the grates, or you'll end up with gray meat instead of a sear.
03 -
  • Let the steak sit on a wire rack while it rests so air circulates underneath and the bottom doesn't steam and lose its crust.
  • Save the rosemary and garlic from the top of the steak and serve them on the plate, they're full of flavor and look beautiful.
  • If your grill flares up from dripping fat, move the steak to a cooler spot for a moment rather than dousing it with water.
Go back