Grilled Bone-In Rib Eye Steak (Printable)

Perfectly grilled bone-in rib eye with buttered potatoes, charred asparagus, and fresh lemon wedges.

# What You 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 Steps:

01 - Remove rib eye steaks from refrigerator 30 minutes prior to grilling. Pat dry with paper towels and coat evenly with olive oil, kosher salt, and freshly ground black pepper.
02 - Heat grill to high temperature, approximately 450–500°F.
03 - Place steaks on grill grate. Top with rosemary sprigs and smashed garlic. Grill for 4–5 minutes per side for medium-rare doneness, adjusting time based on preferred level of completion. Transfer to serving platter and tent loosely with aluminum foil. Allow to rest for 8 minutes.
04 - Place halved potatoes in saucepan of salted water. Bring to rolling boil and simmer until tender, approximately 10–12 minutes. Drain in colander, then toss with unsalted butter and chopped fresh parsley.
05 - Coat asparagus spears with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking. Turn once to achieve light charring and tender texture.
06 - Arrange grilled rib eye steaks on serving platter with charred asparagus, buttered parsley potatoes, and fresh lemon wedges.

# Expert Advice:

01 -
  • The bone keeps everything juicy and adds a depth of flavor you cant fake with a boneless cut.
  • Its faster than you think and looks way more impressive than the effort required.
  • You get a full meal with sides that cook at the same time, no juggling multiple pans indoors.
  • That crust from a hot grill is something an oven just cant replicate.
02 -
  • If you skip the resting step, all those juices will run out onto the plate instead of staying in the meat.
  • Dont flip the steak more than once, every time you move it you lose heat and delay that crust.
  • Use a meat thermometer if youre unsure, 130 degrees Fahrenheit is perfect medium-rare.
  • Wet steaks steam instead of sear, so really dry them off before they hit the grill.
03 -
  • Let the grill preheat for at least 10 minutes, a half-hot grill gives you a half-good sear.
  • Oil the steak, not the grill grates, it prevents flare-ups and sticking.
  • If your steaks are different thicknesses, pull the thinner one off first and let it rest while the thicker one finishes.
  • Save the rosemary and garlic from the grill, they make a killer garnish even if theyre charred.
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