Save A succulent, perfectly grilled bone-in rib eye steak, served with classic sides for a showstopping meal. This recipe captures the essence of American steakhouse dining, combining high-heat grilling with aromatic herbs and buttery accompaniments.
Save Whether it is a special celebration or a weekend treat, this bone-in rib eye is designed to impress. The combination of sizzling steak and vibrant, fresh sides makes every bite a masterpiece of texture and taste.
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
- 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
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
Das Trockentupfen der Steaks vor dem Grillen ist entscheidend für eine gute Kruste. Stellen Sie sicher, dass der Grill vollständig vorgeheizt ist, um die Säfte im Fleisch zu versiegeln.
Varianten und Anpassungen
Sie können den Spargel nach Belieben durch grüne Bohnen oder Broccolini ersetzen. Wer eine laktosefreie Ernährung bevorzugt, kann die Butter bei den Kartoffeln einfach durch hochwertiges Olivenöl austauschen.
Serviervorschläge
Servieren Sie das Steak zusammen mit den Zitronenspalten für eine frische Note. Für den optimalen Genuss empfiehlt sich die Begleitung durch einen kräftigen Cabernet Sauvignon oder Malbec.
Save 
Enjoy this masterpiece of grilling. With the perfect sear and tender sides, this bone-in rib eye meal brings the best of the steakhouse experience directly to your table.
Recipe FAQ
- → How do I know when the rib eye is done?
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the steak, avoiding the bone. The steak will continue cooking during the resting period.
- → Why should I let the steaks come to room temperature?
Bringing steaks to room temperature before grilling ensures even cooking throughout. Cold steaks from the refrigerator can result in an overcooked exterior while the interior remains undercooked.
- → Can I cook this indoors without a grill?
Yes, use a cast-iron grill pan or skillet over high heat. Sear the steaks for 4-5 minutes per side, then finish in a 400°F (200°C) oven for 5-7 minutes until desired doneness is reached.
- → What makes bone-in rib eye different from boneless?
The bone adds flavor during cooking and helps insulate the meat, resulting in a more evenly cooked steak. Many believe the bone also contributes to a richer, more robust beef flavor.
- → How long should the steaks rest after grilling?
Rest the steaks for 8-10 minutes loosely tented with foil. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and flavorful rather than dry.
- → Can I prepare the sides in advance?
You can boil the potatoes up to 2 hours ahead and reheat them with butter before serving. The asparagus is best grilled fresh, but you can trim and prep them earlier in the day.