Grilled Bone-In Rib Eye

Experience the ultimate steakhouse dinner at home with this succulent grilled bone-in rib eye. Perfectly seasoned and infused with aromatic rosemary and garlic, this dish is served with buttered parsley potatoes and charred asparagus for a truly showstopping meal.

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Whether you are hosting a dinner party or enjoying a weekend treat, the combination of a high-quality rib eye and fresh sides creates a sophisticated dining experience. The addition of smashed garlic and fresh rosemary on the grill adds a subtle depth of flavor that perfectly complements the beef.

Ingredients

• Steak: 2 bone-in rib eye steaks (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 baby potatoes (halved), 2 tbsp unsalted butter, 1 tbsp fresh parsley (chopped), 1 lb asparagus (trimmed), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 lemon (cut into wedges).

Instructions

Prep the Steak

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

Heat the Grill

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

Grill the Steak

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.

Cook the Potatoes

Place halved potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10–12 minutes. Drain, then toss with butter and chopped parsley.

Grill the Asparagus

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

Assemble and Serve

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

Zusatztipps für die Zubereitung

Always use a meat thermometer to ensure your steak reaches your preferred level of doneness. Remember that the internal temperature will continue to rise slightly as the meat rests under the foil.

Varianten und Anpassungen

If asparagus is not in season, feel free to substitute it with green beans or broccolini. For those with lactose intolerance, the butter in the potatoes can be easily replaced with high-quality olive oil.

Serviervorschläge

Pair this hearty American dish with a bold red wine such as a Cabernet Sauvignon or a Malbec. The tannins in the wine beautifully cut through the richness of the rib eye.

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This meal provides 820 calories and 54g of protein per serving, making it a satisfying and nutrient-dense choice for a main course. Enjoy the perfect balance of savory steak and fresh, buttery sides.

Recipe Q&A

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

Allowing the steak to come to room temperature for about 30 minutes before grilling helps it cook more evenly. Crucially, let the grilled steak rest for at least 8 minutes, loosely tented with foil, after cooking. This allows the juices to redistribute throughout the meat, preventing them from running out when sliced.

→ What is the best way to get a good sear on a grilled steak?

Preheat your grill to a high temperature, ideally between 450–500°F (230–260°C). Pat the steaks dry thoroughly before seasoning, as excess moisture can hinder browning. Place the seasoned steak on the hot grates and avoid moving it too much during the initial searing period to form a dark, flavorful crust.

→ Can I adjust the doneness for the rib eye?

Absolutely. For medium-rare, grill for about 4–5 minutes per side. For medium, you might go slightly longer, around 5-6 minutes per side. Use an instant-read thermometer for precision: 130-135°F for medium-rare, 135-140°F for medium, keeping in mind the temperature will rise a few degrees while resting.

→ Are there any substitutions for the side dishes?

Yes, the asparagus can be substituted with other firm green vegetables like green beans or broccolini. The baby potatoes can be swapped for roasted fingerlings or a creamy mashed potato preparation. Adjust cooking times accordingly for any vegetable substitutions.

→ What beverage pairs well with a grilled rib eye?

A bold, full-bodied red wine is often recommended. Cabernet Sauvignon or Malbec are classic choices that complement the rich, savory flavors of a grilled bone-in rib eye beautifully. For non-alcoholic options, a sparkling cider or a rich non-alcoholic red can be delightful.