Grilled Bone-In Rib Eye (Printable)

Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for a stunning meal.

# 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

# Steps:

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 450–500°F.
03 - Place steaks on hot grill. Top with rosemary sprigs and smashed garlic cloves. Grill for 4–5 minutes per side for medium-rare doneness. Remove from grill and tent loosely with foil, allowing to rest for 8 minutes.
04 - Place halved baby potatoes in pot of salted water. Bring to boil and simmer until tender, approximately 10–12 minutes. Drain thoroughly and 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, turning once until tender with light charring.
06 - Transfer grilled steaks to serving platter. Arrange grilled asparagus and buttered parsley potatoes alongside. Serve with lemon wedges.

# Expert Tips:

01 -
  • It's the kind of meal that makes you look like a seasoned grill master without needing culinary school.
  • The bone adds so much flavor and keeps the meat incredibly juicy, even if your timing isn't perfect.
  • You get a complete restaurant-quality dinner in just over half an hour, sides included.
02 -
  • If you cut into the steak right away, all those beautiful juices will run out onto the board and you'll end up with dry meat, so patience is everything here.
  • Don't move the steaks around once they hit the grill, let them sit undisturbed so they develop that deep, caramelized crust.
  • Use a meat thermometer if you're nervous, 130°F is perfect for medium-rare and it takes the guesswork out completely.
03 -
  • Invest in a good instant-read thermometer, it's the easiest way to avoid guessing and ruining an expensive piece of meat.
  • Let your grill preheat for at least 15 minutes, a properly hot grill is what gives you that restaurant-quality crust.
  • Save the rosemary and garlic from the top of the steaks and toss them over the asparagus for extra flavor.
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