Grilled Bone-In Rib Eye

The way the sizzle sounds when a rib eye hits a hot grill that sound alone makes my mouth water every single time. My brother in law swore up and down that bone in was the only way to go, something about the marrow adding depth to the meat. I was skeptical until the first bite at a summer cookout years ago. Now I get it. That extra richness changes everything.

Last summer I made these for my dads birthday and he actually stopped talking mid sentence after the first bite. The man who never compliments anything admitted it was better than the steakhouse downtown. We sat on the porch until dark, picking at the last bits on the bone and sharing memories. Some meals just bring people together like that.

Ingredients

• 2 bone in rib eye steaks: The bone protects the meat and adds incredible flavor during cooking, about 1.5 inches thick is the sweet spot
• 2 tbsp olive oil: Helps the salt and pepper adhere and creates a beautiful crust
• 2 tsp kosher salt: Don't be shy here, the steaks need this for proper seasoning penetration
• 1 tsp freshly ground black pepper: Freshly cracked makes all the difference in aroma
• 2 sprigs fresh rosemary: Place these directly on the steaks while grilling for aromatic infusing
• 2 cloves garlic, smashed: Smashed releases more flavor than minced, cooks alongside the rosemary
• 1 lb baby potatoes, halved: Baby potatoes cook faster and more evenly than larger ones
• 2 tbsp unsalted butter: Tossing hot potatoes in butter right after draining makes them creamy
• 1 tbsp fresh parsley, chopped: Adds brightness and color to finish the potatoes
• 1 lb asparagus, trimmed: The natural sweetness pairs perfectly with rich steak
• 1 tbsp olive oil: Coats asparagus for even grilling and prevents sticking
• 1/2 tsp kosher salt: Just enough to season without overpowering the vegetable
• 1/4 tsp black pepper: Light seasoning that lets asparagus flavor shine
• 1 lemon, cut into wedges: A squeeze over everything ties the whole plate together

Instructions

Let the steaks come to room temperature:

Pull the rib eyes from the fridge 30 minutes before cooking and pat them completely dry with paper towels. Rub generously with olive oil, then press the salt and pepper into all sides.

Fire up the grill:

Preheat your grill to high heat around 450 to 500 degrees. The grates should be smoking hot before any meat touches them.

Grill the steaks:

Place steaks on the grill and immediately top each with a rosemary sprig and smashed garlic clove. Cook 4 to 5 minutes per side for medium rare, or adjust to your preferred doneness. Remove to a cutting board and tent loosely with foil for 8 crucial minutes.

Make the parsley potatoes:

While the grill heats, drop halved baby potatoes into salted boiling water. Cook 10 to 12 minutes until tender when pierced with a fork. Drain well and immediately toss with butter and chopped parsley while hot.

Grill the asparagus:

Toss trimmed asparagus with olive oil, salt, and pepper until coated. Place on the grill during the steaks final 5 minutes, turning once until marked and tender crisp.

Plate it all together:

Slice the rested rib eyes against the grain if desired, or serve whole steaks. Arrange alongside buttered potatoes and grilled asparagus with lemon wedges for squeezing at the table.

Save to Pinterest

My neighbor caught the incredible smell from three houses down and showed up with two wine glasses. We ended up eating on paper plates right there by the grill, best impromptu dinner party ever. Sometimes the simplest meals create the lasting memories.

Getting The Doneness Right

I used to cut into my steaks to check doneness until a chef friend nearly had a heart attack watching me. All that precious juice runs right out onto the cutting board. Now I use the finger test, pressing the meat to feel the resistance. Soft is rare, slightly springy is medium rare, firm is well done. An instant read thermometer is even more reliable if you have one handy.

Choosing The Right Steaks

Not all rib eyes are created equal, and I learned this the hard way after a few disappointing grill sessions. Look for steaks with good marbling throughout, those white flecks of fat melt during cooking and keep everything moist. The bone should be at least an inch thick and trimmed cleanly. I've found that meat counter staff are usually happy to help pick the best ones if you ask nicely.

Timing Everything Perfectly

The real trick is getting everything to hit the table at the same time while the steak is still hot and resting. I start the potatoes first since they take longest, then fire up the grill while the water comes to a boil. The asparagus goes on last since it cooks in just minutes. Practicing this timing once or two makes all the difference for stress free cooking.

• Prep all ingredients before turning on any heat
• Warm your serving platter in the oven for 5 minutes
• Have the butter ready to melt over hot potatoes immediately

Save to Pinterest

Grill nights have become our Friday tradition now, simple food with the people we love. Hope this recipe becomes one of your go tos for easy hosting and good times.

Recipe Questions & Answers

→ How long should I rest the steak?

Allowing the grilled rib eye to rest for at least 8 minutes, loosely tented with foil, is crucial. This helps the juices redistribute throughout the meat, ensuring a more tender and flavorful bite.

→ What's the best way to tell if the steak is done?

For medium-rare, grill the steak for 4-5 minutes per side. While a meat thermometer is ideal (aim for 130-135°F or 54-57°C for medium-rare after resting), you can also use the touch test: medium-rare will feel soft but with some resistance.

→ Can I use a different cut of steak?

While this preparation is optimized for a bone-in rib eye, you could adapt it for other thick-cut steaks like a New York strip or a T-bone. Adjust grilling times accordingly based on thickness and desired doneness.

→ Are there alternative side dishes?

Absolutely! The original content suggests substituting asparagus with green beans or broccolini. Roasted root vegetables, a fresh garden salad, or creamy mashed potatoes would also complement the rich steak beautifully.

→ What's the purpose of the olive oil, salt, and pepper on the steak?

Olive oil helps conduct heat for a beautiful sear and prevents sticking. Kosher salt enhances the steak's natural flavors and helps create a savory crust, while freshly ground black pepper adds a pungent aromatic layer.

→ Can I prepare this indoors without a grill?

Yes, you can achieve excellent results using a heavy-bottomed cast iron skillet or grill pan on your stovetop. Ensure the pan is screaming hot before adding the steak to get a good sear. Finish in the oven if needed for thicker cuts.