Grilled Bone-In Rib Eye Steak (Printable)

Tender bone-in rib eye with rosemary, garlic, buttered potatoes, and grilled asparagus in just 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 and rub thoroughly with olive oil, kosher salt, and freshly ground black pepper.
02 - Preheat grill to high heat, reaching 450 to 500 degrees Fahrenheit.
03 - Place steaks on hot grill. Top with rosemary sprigs and smashed garlic. Grill for 4 to 5 minutes per side for medium-rare doneness. Transfer to a plate and tent loosely with foil. Rest for 8 minutes.
04 - Place halved baby potatoes in a pot of salted water. Bring to boil and cook until fork-tender, approximately 10 to 12 minutes. Drain thoroughly, then toss with unsalted 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. Plate with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Expert Advice:

01 -
  • The bone adds flavor and helps the steak cook more evenly while looking absolutely stunning on the plate.
  • Everything comes together in under 40 minutes, making it feel fancy without the fuss.
  • Sides cook at the same time, so you're not scrambling or reheating anything.
  • It's one of those meals that makes people think you've been cooking all day when you really haven't.
02 -
  • Don't skip drying the steaks, any moisture will steam instead of sear and you'll lose that crust.
  • Resting isn't optional, cutting too early means all those juices run out onto the board instead of staying in the meat.
  • Use a meat thermometer if you're unsure, pull the steak at 130 degrees for medium rare and it'll climb a few degrees as it rests.
03 -
  • If your grill has hot and cool zones, sear the steaks over high heat then move them to the cooler side to finish cooking through without burning the outside.
  • Add a pat of butter on top of each steak right before serving, it melts into the meat and makes everything taste richer.
  • Don't overthink it, confidence matters more than perfection when you're working with good ingredients and high heat.
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