Grilled Bone-In Rib Eye Steak (Printable)

Succulent bone-in rib eye grilled to perfection with classic sides of 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 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
14 - 1 lemon, cut into wedges

# How-To:

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, maintaining temperature between 450 and 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top each with rosemary sprigs and smashed garlic. Grill 4 to 5 minutes per side for medium-rare doneness. Remove steaks and tent loosely with aluminum foil. Let rest 8 minutes before serving.
04 - Place halved baby potatoes in saucepan with salted water. Bring to boil and cook until tender, approximately 10 to 12 minutes. Drain in colander, then toss with unsalted butter and chopped fresh parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking. Turn once until tender with light char marks.
06 - Arrange grilled steaks on serving platter. Accompany with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Expert Hints:

01 -
  • The bone adds incredible flavor and keeps the meat juicy as it cooks.
  • It looks impressive but comes together in less than forty minutes.
  • You get a complete steakhouse meal without leaving your backyard.
  • The crust is deeply caramelized while the inside stays pink and tender.
02 -
  • Never skip the resting time or the juices will run out the moment you slice, leaving the meat dry.
  • A dry steak sears better than a wet one, so pat it thoroughly before seasoning.
  • If your grill flares up from dripping fat, move the steaks to a cooler zone until the flames settle.
  • Use a meat thermometer if you're unsure: 130 degrees for medium rare, 140 for medium.
03 -
  • Let your steaks come to room temperature before grilling so they cook evenly from edge to center.
  • Invest in a good instant read thermometer and you'll never overcook a steak again.
  • If you don't have a grill, use a cast iron skillet on high heat and finish in a 400 degree oven.
  • Season more than you think you need to, especially on thick cuts, because much of it will fall off during cooking.
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