Grilled Bone-in Ribeye Recipe

Season the Steaks

Pat the bone-in ribeye steaks dry with paper towels. Drizzle olive oil over both sides of the steaks and rub in the kosher salt, black pepper, garlic powder, and chopped fresh rosemary evenly over the surface.

Preheat the Grill

Preheat your grill to high heat (about 450°F to 500°F). If using a charcoal grill, prepare the coals until they are covered with white ash.

Grill the Steaks

Once the grill is hot, place the ribeye steaks on the grill. Grill for about 4-5 minutes on one side without moving them to achieve good grill marks.

Flip the Steaks

Using tongs, flip the steaks and grill for another 4-5 minutes for medium-rare, or longer if you desire a more well-done steak.

Add Butter

During the last minute of grilling, add the butter on top of each steak and close the grill lid to allow the butter to melt.

Rest the Steaks

Remove the steaks from the grill and let them rest for 5-10 minutes before serving to allow the juices to redistribute.

Prepare the Vegetables

Wash and trim the asparagus. Peel and slice the carrots into thin strips. Core and slice the bell pepper into strips.

Season the Vegetables

In a large bowl, combine the prepared asparagus, carrots, and bell pepper. Drizzle with olive oil, sprinkle with salt, and add fresh thyme. Toss until the vegetables are evenly coated.

Grill the Vegetables

Place the seasoned vegetables on the grill alongside the steaks, cooking them for about 5-7 minutes, turning occasionally until they are tender and slightly charred.