Juicy bone-in rib eye grilled with rosemary, garlic, served with buttered potatoes and charred asparagus.
# Components:
→ 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
# Method:
01 - Remove rib eye steaks from refrigerator 30 minutes before grilling. Pat dry with paper towels and rub evenly with olive oil, kosher salt, and freshly ground black pepper on both sides.
02 - Preheat grill to high heat, reaching 450-500°F. Allow grates to heat thoroughly for 5 minutes.
03 - Place steaks on grill grates. Top with rosemary sprigs and smashed garlic cloves. Grill 4-5 minutes per side for medium-rare doneness. Transfer to cutting board and tent loosely with aluminum foil. Rest for 8 minutes.
04 - Place halved baby potatoes in saucepan filled with salted water. Bring to rolling boil and cook 10-12 minutes until fork-tender. Drain in colander, return to pot, and toss with unsalted butter and fresh chopped parsley.
05 - Toss asparagus with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during final 5 minutes of cooking. Turn once until tender with light char marks.
06 - Arrange grilled steaks on serving platter. Accompany with grilled asparagus, buttered parsley potatoes, and lemon wedges for finishing.
