Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for a showstopping meal.
# 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 black pepper.
02 - Preheat grill to high heat, reaching 450-500°F.
03 - Place steaks on hot grill grates. Top with rosemary sprigs and smashed garlic. Grill for 4-5 minutes per side for medium-rare doneness. Transfer to a cutting board and tent loosely with aluminum foil. Allow to rest for 8 minutes.
04 - Place halved baby potatoes in a saucepan of salted water. Bring to a boil and cook until tender, approximately 10-12 minutes. Drain thoroughly using a colander. Toss with unsalted butter and fresh chopped parsley.
05 - Toss trimmed asparagus with olive oil, kosher salt, and black pepper. Grill alongside steaks during the final 5 minutes of cooking, turning once until tender with light char marks.
06 - Arrange grilled rib eye steaks on serving platter with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges.
