Grilled Bone-In Rib Eye Steak (Printable Version)

Succulent grilled bone-in rib eye steak served with buttered potatoes, charred asparagus, and lemon wedges. Medium difficulty, 35 minutes total.

# 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

# Step-by-Step Guide:

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, maintaining temperature between 450 and 500 degrees Fahrenheit.
03 - Place steaks on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill for 4 to 5 minutes per side for medium-rare doneness, adjusting timing based on preferred internal temperature. Transfer steaks to a plate and loosely tent with aluminum foil.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to boil over high heat and cook until fork-tender, approximately 10 to 12 minutes. Drain thoroughly in a colander, then toss with unsalted butter and fresh chopped parsley.
05 - Toss asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled rib eye steaks on serving platter. Accompany with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Additional Tips::

01 -
  • The bone keeps the meat incredibly juicy and adds a rich, beefy flavor that makes every bite unforgettable.
  • It looks impressive on the plate but requires only a handful of ingredients and straightforward technique.
  • Pairing it with buttery potatoes and charred asparagus turns dinner into a steakhouse experience at home.
02 -
  • Letting the steak rest after grilling is non-negotiable, it allows the juices to redistribute so every bite is moist and flavorful.
  • Don't skip patting the steak dry before seasoning, moisture on the surface will steam the meat instead of giving you that perfect sear.
  • Use a meat thermometer if you're unsure, medium-rare should read about 130 to 135 degrees Fahrenheit before resting.
03 -
  • Flip the steak only once to get those beautiful grill marks and avoid losing precious juices.
  • If your grill flares up from dripping fat, move the steak to a cooler part of the grill until the flames die down.
  • Invest in a good instant-read thermometer, it takes the guesswork out and ensures perfect doneness every time.
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