Grilled Bone-In Rib Eye (Printable)

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

# 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

# Directions:

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 freshly ground black pepper.
02 - Preheat grill to high heat, reaching a temperature between 450-500°F.
03 - Place steaks directly on grill grates. Top each steak with rosemary sprigs and smashed garlic cloves. Grill for 4-5 minutes per side for medium-rare doneness, adjusting time based on thickness and desired temperature.
04 - Transfer steaks to a cutting board and tent loosely with aluminum foil. Rest for 8 minutes to allow juices to redistribute and maximize tenderness.
05 - Place halved potatoes in a saucepan of salted water. Bring to a rolling boil and cook until fork-tender, approximately 10-12 minutes. Drain in colander, then toss with unsalted butter and chopped fresh parsley.
06 - Toss trimmed asparagus with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during the final 5 minutes of cooking, turning once until lightly charred and tender.
07 - Arrange grilled steaks on serving platter with grilled asparagus, buttered parsley potatoes, and lemon wedges. Serve immediately.

# Expert Tips:

01 -
  • The bone keeps the meat incredibly tender and adds a depth of flavor you just can't get with a boneless cut.
  • Everything cooks in under 40 minutes, so it feels fancy but doesn't eat up your whole evening.
  • The sides are simple enough that you can manage them while keeping an eye on the grill.
  • It's one of those meals that makes people think you're a better cook than you actually are.
02 -
  • Resting the steak is not optional, if you cut into it right away all those juices run out onto the board and you lose all that tenderness.
  • Don't move the steak around on the grill, let it sit undisturbed so it forms a crust, then flip it just once.
  • If your grill runs cool, the steak will steam instead of sear, so make sure it's properly preheated before you start.
03 -
  • Salt your steaks at least 30 minutes ahead, or even the night before, to let it penetrate deep into the meat and season it all the way through.
  • Keep a spray bottle of water near the grill to tame any flare-ups without losing your sear.
  • Let your grill grates get clean and hot before adding the steaks so they release easily and don't stick.
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