Grilled Rosemary-Garlic Ribeye with Charred Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy ribeye steaks marinated with fresh rosemary and garlic, grilled to perfection and served alongside smoky charred asparagus. This american-inspired grilling (low carb) ready in about 50 minutes pairs 10 oz each ribeye steak, chopped fresh rosemary, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 2 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper in a bowl. Rub this marinade evenly over 2 ribeye steaks (10 oz each) and let rest at room temperature for 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 450°F). Place the 1 lb trimmed asparagus directly on the grill grates, cooking for 5-6 minutes while turning occasionally until charred and tender.
  3. Step 3: Grill the marinated ribeye steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached, letting them develop a deep crust and aromatic char.
  4. Step 4: Remove steaks and asparagus from grill. Drizzle the asparagus with 1 tbsp fresh lemon juice and toss lightly. Let steaks rest for 5 minutes before slicing and serving alongside the asparagus.

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Frequently asked questions

How long does Grilled Rosemary-Garlic Ribeye with Charred Asparagus take to make?

Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Rosemary-Garlic Ribeye with Charred Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 10 oz each ribeye steak from drying out.

Can I substitute ingredients in Grilled Rosemary-Garlic Ribeye with Charred Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Rosemary-Garlic Ribeye with Charred Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Rosemary-Garlic Ribeye with Charred Asparagus low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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