Pat the ribeye steaks dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for at least 30 minutes.

Place the red potatoes in a medium saucepan, cover them with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper.

Preheat the grill to high heat and brush the grates with oil to prevent sticking. Grill the steaks for 4-6 minutes per side for medium-rare.

In a small bowl, combine softened butter, minced garlic, and finely chopped rosemary. Set it aside for later.

During the last few minutes of grilling the steaks, add the asparagus to the grill. Cook for 3-5 minutes until it’s tender-crisp and slightly charred.

Once the steaks are off the grill, you can deglaze the grill or a skillet with 1/4 cup of dry red wine, scraping up the browned bits. Simmer for a few minutes until reduced.

Arrange the grilled steaks, boiled potatoes, and grilled asparagus on plates. Serve with lemon wedges and the optional pan sauce.