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Juicy beef rib on griddle

Kitchen Spotlight Tender beef cooked to perfection.

Enjoy this easy-to-make dish combining a herb-marinated beef rib cooked on a griddle and topped off with a classic chimichurri sauce that’s bursting with flavor. Perfect for meat lovers!

alicia in the kitchen
Recipe by Alicia
Fresh from the kitchen: Tue, 11 Mar 2025 17:45:17 GMT
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A close-up shot of a bright green herb-based sauce made with onion, chili, and olive oil, showcasing its rich texture. Save for Later
A close-up shot of a bright green herb-based sauce made with onion, chili, and olive oil, showcasing its rich texture. | Tasteofsavor.com

The perfect grilled ribeye steak paired with homemade chimichurri sauce has become one of my signature dishes for entertaining. The combination of perfectly seared meat and fresh herbs creates an unforgettable dining experience that keeps guests coming back for more.

Mastering the Perfect Sear

Using a flat top grill or plancha is key to achieving steakhouse quality results at home. The intense, even heat creates a delicious caramelized crust while keeping the inside tender and juicy. The vibrant chimichurri sauce adds a bright, herbaceous element that elevates the rich meat.

Premium Steak Ingredients

  • 1 ribeye steak: Select a well-marbled 2.2 lb cut
  • Fresh rosemary sprigs: Garden-picked preferred
  • Fresh thyme: Several fresh sprigs
  • 3 garlic cloves: Lightly crushed
  • Extra virgin olive oil: High quality
  • Sea salt: Coarse crystals
  • Black pepper: Freshly ground

Classic Chimichurri Sauce

  • ½ bunch parsley: Fresh flat-leaf
  • 2 tbsp oregano: Fresh preferred
  • 4 garlic cloves: Peeled
  • 1 red onion: Finely diced
  • 1 red chili: Adjust to taste
  • 2 tbsp red wine vinegar: Good quality
  • 1 tbsp lime juice: Freshly squeezed
  • 120ml olive oil: Extra virgin
  • Salt and pepper: To taste

Essential Cooking Method

Marinating the Meat
Coat steak with olive oil, herbs and garlic. Refrigerate for minimum 2 hours.
Pre-Cooking Prep
Remove from refrigerator one hour before cooking. Remove herbs and season with salt.
Grilling Technique
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 garlic, parsley, onion, chili, seasonings and citrus in a food processor. Slowly incorporate olive oil until well blended. Chill briefly before serving with the steak.

Un morceau de viande mariné, recouvert d'herbes et d'épices, repose dans un plat peu profond. Save for Later
Un morceau de viande mariné, recouvert d'herbes et d'épices, repose dans un plat peu profond. | Tasteofsavor.com

Serving Suggestions

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

Recipe Tips & Tricks

→ How do you perfectly cook a beef rib?

Let the meat sit at room temperature for an hour before cooking. Heat your griddle until it’s extremely hot. Start with a high sear and then lower the heat for even cooking. Always rest the meat after cooking for the best results.

→ Can you make chimichurri sauce ahead of time?

Absolutely! Keep it in the fridge for 2-3 days. In fact, the flavors get even better after sitting for a few hours.

→ What if I don’t own a griddle?

No worries, a cast iron skillet or a grill works just fine. Just make sure it’s very hot to properly sear the meat.

→ How can I control the heat in chimichurri sauce?

You can adjust the spiciness by adding more or less red chili flakes or swapping them for a milder chili powder. Taste as you go and tweak it to your liking.

→ What sides should I serve with this dish?

Crispy roasted potatoes or a fresh green salad make ideal sides. The chimichurri sauce also pairs wonderfully with grilled veggies.

Beef rib with chimichurri

Tender beef rib grilled just right on a griddle, paired with a vibrant and fragrant chimichurri sauce. A bold and effortless dish.

Prep Time
30 mins
Time at the Stove
15 mins
Total Time
45 mins
Recipe by: Alicia

Type of Dish: Beef

Skill Level: Some Experience Needed

Style of Cooking: Argentinian

Makes: 3 Feeds (1 kg of meat)

Good for: Low Carb, No Gluten, No Dairy

Shopping List

Item 01 1 beef rib steak (about 2.2 lbs).
Item 02 A mix of fresh thyme and rosemary.
Item 03 3 garlic cloves with the skin on.
Item 04 Olive oil – as needed.
Item 05 Salt and black pepper.
Item 06 Half a bunch of parsley (about ½ cup, finely chopped).
Item 07 2 tablespoons of minced oregano.
Item 08 4 garlic cloves, minced.
Item 09 1 small red onion.
Item 10 1 small red chili pepper (seeds removed).
Item 11 2 tablespoons red wine vinegar.
Item 12 1 tablespoon of lime juice.
Item 13 120 ml of olive oil (½ cup).

Let's Cook

Step 01

Brush the steak with olive oil. Sprinkle the fresh herbs and lightly smashed garlic cloves over it. Cover and put in an airtight container. Chill for 2 hours.

Step 02

Throw the garlic, parsley, red onion, chili pepper, salt, and pepper into a small food processor and chop them all up. Add in the vinegar, lime juice, and olive oil, mixing until it’s all combined. Chill until ready.

Step 03

Take the steak out of the fridge an hour before cooking so it warms up to room temperature. Remove any herbs and smashed garlic. Season the steak with salt.

Step 04

Heat the griddle on the highest heat. Sear each side of the steak for 2 minutes at high heat, then lower the heat and cook each side for another 2 minutes (this will give you a rare steak).

Step 05

Wrap the steak in aluminum foil and let it rest for 10 minutes. Carve it into slices and serve it alongside the freshly made chimichurri sauce.

Cook's Tips

  1. Chimichurri sauce is a classic and beloved condiment from Argentina.
  2. Letting the meat rest is vital to keep it tender and juicy.

Kitchen Gear Needed

  • Griddle or flat-top grill.
  • Small food processor.
  • Aluminum foil.

Watch Out For

Your safety matters - check these important notes about ingredients
  • No major allergens.

Good to Know (Per Serving)

Numbers are approximate - your results may vary based on specific ingredients used
  • Calories per Serving: 650
  • Fat: 45 g
  • Carbs: 5 g
  • Protein: 55 g