Perfectly grilled bone-in rib eye with rosemary, garlic, buttered potatoes, and charred asparagus for two.
# What You'll Need:
→ 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
# How-To:
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.
02 - Preheat grill to high heat, reaching a temperature between 450-500°F.
03 - Place steaks directly on grill grates. Top each steak with rosemary sprigs and smashed garlic. Grill for 4-5 minutes per side for medium-rare doneness, adjusting time based on thickness and desired internal temperature.
04 - Transfer grilled steaks to a cutting board and tent loosely with aluminum foil. Rest for 8 minutes to retain juices and ensure optimal tenderness.
05 - Place halved baby potatoes in a saucepan of salted water. Bring to a boil and cook until fork-tender, approximately 10-12 minutes. Drain through colander and toss with unsalted butter and chopped fresh parsley.
06 - Toss asparagus with olive oil, kosher salt, and black pepper. Place on grill alongside steaks during the final 5 minutes of cooking. Turn once to achieve light charring and tender texture.
07 - Arrange rested steaks on serving platter with grilled asparagus, buttered parsley potatoes, and fresh lemon wedges. Serve immediately.
