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Juicy beef rib cooked on the grill

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This dish features a herbed beef rib cooked on a hot grill, served with a classic, tangy chimichurri sauce. A real treat for meat lovers.

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Maria from tastyhush
Updated on Tue, 11 Mar 2025 17:42:55 GMT
A vibrant bowl of green herb-based sauce with bits of onion and chili, glistening with olive oil. Pin it
A vibrant bowl of green herb-based sauce with bits of onion and chili, glistening with olive oil. | Tastyhush.com

The perfect grilled ribeye steak paired with homemade chimichurri sauce has become my signature dish for special occasions. The combination of well-marbled beef and fresh herbs creates an unforgettable dining experience that showcases the natural flavors of quality ingredients.

Selecting and Preparing the Perfect Cut

Using a flat top grill or plancha delivers exceptional results for cooking ribeye steaks. The intense, even heat creates a beautiful caramelized crust while maintaining a juicy interior. The vibrant chimichurri sauce adds bright, herbal notes that complement the rich meat perfectly.

Essential Steak Ingredients

  • 1 ribeye steak: Choose a well-marbled 2.2 lb cut
  • Fresh rosemary: Several whole sprigs
  • Fresh thyme: 4-5 sprigs
  • Garlic: 3 cloves, lightly crushed
  • Olive oil: High quality extra virgin
  • Sea salt: Coarse crystals
  • Black pepper: Freshly ground

Classic Chimichurri Sauce

  • Italian parsley: Half bunch, leaves only
  • Oregano: 2 tablespoons fresh
  • Garlic: 4 cloves, peeled
  • Red onion: 1 medium, diced
  • Red chile: 1 small, seeded
  • Red wine vinegar: 2 tablespoons
  • Lime juice: 1 tablespoon fresh
  • Olive oil: 1/2 cup extra virgin
  • Salt and pepper: To taste

Perfect Grilling Technique

Marinating Process
Coat the steak with olive oil, herbs and garlic. Refrigerate for 2 hours minimum.
Pre-Grilling Prep
Remove from refrigerator one hour before cooking. Discard herbs and season with salt.
Grilling Method
Sear on high heat for 2 minutes per side, then reduce heat and cook 2 minutes more.
Resting Period
Wrap in foil and rest for 10 minutes before slicing.

Preparing the Chimichurri

Combine all sauce ingredients in a food processor including garlic, herbs, onion, chile, seasonings and citrus. Stream in olive oil while processing. Refrigerate briefly to allow flavors to meld before serving.

A marinated piece of meat covered in herbs and spices rests in a shallow dish. Pin it
A marinated piece of meat covered in herbs and spices rests in a shallow dish. | Tastyhush.com

Plating and Serving

Slice the rested ribeye against the grain and serve with generous spoonfuls of fresh chimichurri sauce. Grilled vegetables and roasted potatoes make excellent accompaniments for a complete and satisfying meal.

Frequently Asked Questions

→ What's the secret to cooking a perfect beef rib?

Make sure to let the meat sit at room temperature for at least an hour, and preheat your grill to a high heat. Sear the rib first, then cook it evenly over reduced heat. Don't skip the resting time afterward!

→ Can chimichurri sauce be made ahead of time?

Definitely. The sauce can stay fresh in the fridge for 2-3 days. In fact, letting it rest for a few hours actually enhances the flavors.

→ What if I don’t have a grill?

No problem—you can use a cast-iron skillet or a griddle instead. Just make sure the surface is super hot so you get a nice sear on the meat.

→ How can I control the spice level in the chimichurri?

You can adjust the amount of red chili or swap it for less intense chili powder. Taste as you go until it matches your preferred heat level.

→ What sides go well with this dish?

Grilled potatoes or a fresh green salad are great options. The chimichurri sauce also pairs excellently with roasted veggies.

Beef with chimichurri sauce

Tender beef rib grilled to perfection, paired with a zesty, fresh chimichurri sauce. A bold dish that's easy to make and full of flavor.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Maria

Category: Beef

Difficulty: Intermediate

Cuisine: Argentinian

Yield: 3 Servings (2.2 lbs steak)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1 bone-in ribeye steak (2.2 lbs).
02 Fresh thyme and rosemary.
03 3 garlic cloves (unpeeled).
04 Olive oil.
05 Salt and pepper.
06 Half a bunch of parsley (chopped, about ½ cup).
07 2 tablespoons chopped oregano.
08 4 minced garlic cloves.
09 1 red onion.
10 1 small red chili (seedless).
11 2 tablespoons red wine vinegar.
12 1 tablespoon lime juice.
13 ½ cup (120 ml) olive oil.

Instructions

Step 01

Rub the steak with olive oil. Toss on some fresh thyme, rosemary, and smashed garlic cloves. Keep it in the fridge in a sealed container for 2 hours.

Step 02

Pop the garlic, parsley, red onion, chili, salt, and pepper into a mini food processor and chop it all up. Blend in the vinegar, lime juice, and olive oil. Chill for a bit.

Step 03

Take the steak out 1 hour before cooking so it comes to room temperature. Remove the herbs and garlic, then sprinkle on some salt.

Step 04

Set your grill or plancha to max heat. Sear both sides for 2 minutes on high, then turn the heat down and cook each side for another 2 minutes (that’ll keep it rare).

Step 05

Wrap the steak in aluminum foil and let it rest for 10 minutes. Slice it up and serve with the chimichurri sauce.

Notes

  1. Chimichurri sauce is a classic Argentinian recipe.
  2. Resting meat is super important if you want it to stay juicy and tender.

Tools You'll Need

  • Grill or plancha.
  • Mini food processor.
  • Aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No significant allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 45 g
  • Total Carbohydrate: 5 g
  • Protein: 55 g