Grilled Bone-In Rib Eye

The first time I grilled bone-in rib eyes, I stood over the flames with that nervous energy every cook gets when cooking expensive meat for people they love. My brother had just bought his first house, and we christened his new backyard grill with these massive steaks while the summer sun dipped low. Something about cooking over an open fire with good company and cold beers makes even a simple Tuesday feel like a celebration.

Last summer, my neighbor smelled what we were cooking and wandered over with two bottles of Malbec. We ended up pulling an extra table onto the patio, and eight of us ate these steaks as the fireflies came out. Now every time I make rib eyes, I remember that impromptu dinner and how good food has this magical way of bringing people together.

Ingredients

• 2 bone-in rib eye steaks: Go for cuts about 1.5 inches thick because the bone protects the meat while creating incredible flavor during grilling
• 2 tbsp olive oil: This helps the seasoning stick and promotes beautiful char marks on the exterior
• 2 tsp kosher salt: Season generously and early because thick cuts need proper salting to penetrate
• 1 tsp freshly ground black pepper: Freshly cracked gives way more flavor than pre ground pepper
• 2 sprigs fresh rosemary: Place these directly on the steaks while they grill for an aromatic infusion
• 2 cloves garlic, smashed: The smashed cloves release their oils and perfume the meat as it cooks
• 1 lb baby potatoes, halved: These cook quickly and get creamy when boiled in salted water
• 2 tbsp unsalted butter: Toss the hot potatoes in butter right after draining for maximum absorption
• 1 tbsp fresh parsley, chopped: Adds bright color and fresh flavor that cuts through the rich meat
• 1 lb asparagus, trimmed: Look for firm stalks with tight tips for the best texture on the grill
• 1 tbsp olive oil: Lightly coat the asparagus to prevent sticking and encourage charring
• 1/2 tsp kosher salt: Simple seasoning lets the vegetable natural flavor shine
• 1/4 tsp black pepper: A gentle kick that complements the mild asparagus
• 1 lemon, cut into wedges: Bright acidity cuts through the rich steak and completes the plate

Instructions

Bring steaks to room temperature:

Pull the rib eyes from the fridge thirty minutes before grilling and pat them thoroughly dry with paper towels before rubbing with olive oil, salt, and pepper

Get your grill screaming hot:

Preheat to high heat around 450 to 500°F because you need that intense sear to create a flavorful crust

Grill with aromatics:

Place steaks on the grill, top each with a rosemary sprig and smashed garlic clove, then cook for 4 to 5 minutes per side for medium rare

Rest the meat:

Tent the steaks loosely with foil and let them rest for 8 minutes so the juices redistribute throughout the meat

Make the buttered potatoes:

Boil the halved potatoes in salted water for 10 to 12 minutes until tender, then drain well and toss immediately with butter and parsley

Grill the asparagus:

Toss the asparagus with olive oil, salt, and pepper, then grill alongside the steaks for the last 5 minutes, turning once until lightly charred

Plate it all together:

Serve the rested steaks with grilled asparagus, buttered parsley potatoes, and lemon wedges for squeezing over everything

Save

My dad always says a good steak is 90 percent buying quality meat and 10 percent not messing it up. After years of overthinking marinades and complicated techniques, I finally learned that a prime bone-in rib eye with simple salt and heat speaks for itself.

Choosing The Perfect Cut

Look for steaks with good marbling throughout the meat and a bone that extends at least a few inches beyond the muscle. I used to grab whatever looked biggest, but now I ask the butcher for cuts from the rib end rather than the loin end because they have more intramuscular fat and better flavor.

Temperature Guide

Invest in a good instant read thermometer because guessing steak doneness is how good meat becomes disappointing. Medium rare registers 130 to 135°F, but remember that carryover cooking will add another 5 degrees during resting.

Make It Your Own

While this recipe is pretty perfect as written, I have made some fantastic variations over the years. The garlic and rosemary combination is classic, but sometimes I switch things up.

• Swap rosemary for fresh thyme sprigs if you prefer a more subtle herbal flavor
• Try compound butter with blue cheese crumbled into it for the finished steaks
• Replace asparagus with broccolini in the spring when it is sweet and tender

Save

Good food and good company make the best memories, and this rib eye recipe has been the centerpiece of so many perfect nights.

Recipe FAQs

→ How can I ensure my grilled rib eye steak is tender and juicy?

To achieve a tender and juicy rib eye, ensure you bring the steak to room temperature for about 30 minutes before grilling. Crucially, let the cooked steak rest for at least 8 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat, preventing them from escaping when sliced.

→ What's the ideal grill temperature and cooking time for a bone-in rib eye?

For a perfect medium-rare bone-in rib eye (about 1.5 inches thick), preheat your grill to high heat, around 450-500°F (230-260°C). Grill the steak for approximately 4-5 minutes per side. Adjust cooking time for your preferred doneness, using an instant-read thermometer for precision.

→ Can I prepare the side dishes ahead of time or with different vegetables?

While the asparagus is best grilled fresh, you can par-boil the baby potatoes ahead of time and finish them with butter and parsley just before serving. Absolutely, feel free to substitute asparagus with other green vegetables like green beans or broccolini, grilling them until tender-crisp.

→ How do I know when my rib eye steak has reached my desired doneness?

The most accurate way to check doneness is with an instant-read meat thermometer: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium. Visually, a medium-rare steak will be firm to the touch with some give, and pink in the center when sliced after resting.

→ Are there any allergen considerations for this meal?

This meal contains dairy from the butter used in the potatoes. However, it is naturally gluten-free. For those with lactose intolerance, simply substitute the butter with olive oil when preparing the potatoes. Always review ingredient labels for specific dietary needs.

→ What type of wine would complement a grilled bone-in rib eye?

A robust and full-bodied red wine pairs exceptionally well with the richness of a grilled rib eye. Consider a bold Cabernet Sauvignon or a Malbec. Their tannic structure and dark fruit notes beautifully cut through the steak's fat and enhance its savory flavors.