Grilled Bone-In Rib Eye

Experience the ultimate steakhouse dinner at home with this succulent, perfectly grilled bone-in rib eye. Known for its rich marbling and deep flavor, the rib eye becomes incredibly tender when prepared with aromatic rosemary and smashed garlic. This showstopping meal is elegantly paired with buttered parsley potatoes and charred asparagus, making it perfect for any special occasion.

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Grilling a bone-in steak not only enhances the presentation but also helps the meat retain its natural juices during the cooking process. By using high heat and simple seasonings, you highlight the quality of the rib eye, ensuring every bite is savory and satisfying.

Ingredients

• Steak
• 2 bone-in rib eye steaks (about 1.5 inches thick, 16 oz/450 g each)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed
• Sides
• 1 lb (450 g) baby potatoes, halved
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped
• 1 lb (450 g) asparagus, trimmed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges

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Instructions

Step 1

Remove rib eye steaks from the refrigerator 30 minutes before grilling. Pat dry and rub with olive oil, salt, and pepper.

Step 2

Preheat grill to high heat (about 450–500°F/230–260°C).

Step 3

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.

Step 4

Meanwhile, 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.

Step 5

Toss asparagus with olive oil, salt, and pepper. Grill alongside the steaks during the last 5 minutes, turning once until tender and lightly charred.

Step 6

Serve steaks with grilled asparagus, buttered parsley potatoes, and lemon wedges.

Zusatztipps für die Zubereitung

To achieve those iconic grill marks, ensure your grill is fully preheated to high heat before adding the meat. Patting the steaks completely dry with paper towels before seasoning is essential for creating a beautiful, savory crust.

Varianten und Anpassungen

If you prefer different greens, feel free to substitute the asparagus with green beans or broccolini. For a dairy-free or lactose-intolerant option, simply replace the butter in the parsley potatoes with a high-quality olive oil.

Serviervorschläge

Present the steaks on a large platter surrounded by the buttered potatoes and charred asparagus. A fresh squeeze of lemon over the vegetables adds a bright, acidic balance to the rich meat. This dish pairs optimally with a bold Cabernet Sauvignon or Malbec.

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Enjoy this hearty, flavorful meal that brings together the best of American grilling tradition. With a few simple steps and high-quality ingredients, you can serve a dish that is as impressive as it is delicious.

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Recipe FAQ

→ How do I know when the rib eye is done?

Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium, or 150°F for medium-well. The steaks will continue cooking while resting, gaining about 5 degrees.

→ Why should I let the steak rest before serving?

Resting allows the juices to redistribute throughout the meat. Cutting immediately causes those flavorful juices to run out onto the plate, leaving the steak drier. Eight minutes is ideal for thick-cut steaks.

→ Can I cook this indoors without a grill?

Absolutely. Use a cast iron skillet or grill pan over high heat. Sear the steaks for 4-5 minutes per side, then finish in a 400°F oven for 5-7 minutes until desired doneness is reached.

→ What sides pair well besides asparagus and potatoes?

Grilled vegetables like zucchini, bell peppers, or mushrooms work beautifully. Creamed spinach, roasted Brussels sprouts, or a crisp Caesar salad also complement the rich, beefy flavors perfectly.

→ How thick should the steaks be for best results?

Aim for 1.5 inches thick, as specified. This thickness allows for a beautiful char on the outside while maintaining a juicy, pink center. Thinner steaks risk overcooking before developing proper crust.

→ Should I oil the steak or the grill grates?

Oil the steak directly rather than the grill grates. This prevents flare-ups and ensures even coating. The olive oil helps seasonings adhere while promoting beautiful caramelization during cooking.