Enjoy a perfectly grilled bone-in rib eye steak, paired with buttery parsley potatoes and fresh, lightly charred asparagus.
# What You'll Need:
→ Steak
01 - 2 bone-in rib eye steaks (about 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 lb baby potatoes, halved
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon fresh parsley, chopped
10 - 1 lb 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 Make It:
01 - Remove rib eye steaks from the refrigerator 30 minutes before grilling. Pat dry and rub with olive oil, salt, and pepper.
02 - Preheat grill to high heat (about 450-500°F).
03 - Place steaks on the grill. Add rosemary sprigs and smashed garlic on top. Grill for 4-5 minutes per side for medium-rare, or until desired doneness. Let steaks rest for 8 minutes, loosely tented with foil.
04 - Place halved potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain, toss with butter and chopped parsley.
05 - Toss asparagus with olive oil, salt, and pepper. Grill alongside the steaks during the last 5 minutes, turning once until tender and lightly charred.
06 - Serve steaks with grilled asparagus, buttered parsley potatoes, and lemon wedges.
