Bone-in-ribeye with chimichurri sauce

Bone-in-ribeye with chimichurri sauce

par Nicolas Rieffel


2-3 persons

  • 1 bone-in-ribeye
  • 1 sprig of parsley
  • 1 sprig of basil
  • 1/2 squeezed lemon
  • 1 tablespoon rosemary

  • 1 teaspoon Espelette pepper or 1/2 teaspoon chilli pepper
  • 1 tablespoon olive oil
  • 6 tablespoons balsamic vinegar
  • Coarse salt or Guérande salt
  • Pepper


Remove meat from the fridge 30 minutes before cooking (defrost to room temperature, not to exceed 25°C, -75°F).

Wash, de-stem and chop the basil and parsley leaves.

Put all the sauce ingredients (olive, oil, basil, parsley, rosemary, lemon, Espelette pepper, balsamic vinegar, salt and pepper) into a blender and blend until fine.

Sear the meat in a frying pan or grill for 2 minutes on each side. Remove from heat and let rest for 5 minutes.

Cut the meat into thin slices (keeping the bone for presentation) and serve smothered in sauce.



Nicolas Rieffel is a self-taught cook, sommelier and culinary columnist on the Alsatian channel Alsace20. He is known to the general public for having been a candidate for the Masterchef show in 2010 and for having created from 2011 to 2016, Life is a Game, his clothing brand for cooking professionals.

3 Liked Share:
Related posts