Jul 17 2026
Restaurants›Oliver's Restaurant›C.a.b. Prime Ribeye (16oz) Recipe

C.a.b. Prime Ribeye (16oz) Recipe

Inspired by Oliver's Restaurant
Time1h
Serves2

crispy chimichurri potatoes, creamed spinach

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Ingredients

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For the C.A.B. Prime Ribeye

For the Crispy Chimichurri Potatoes

For the Creamed Spinach

Method

Preparing the C.A.B. Prime Ribeye

  1. 1

    Season the Steak

    Generously season the ribeye steak with salt and black pepper on both sides.

  2. 2

    Heat the Pan

    In a skillet, heat olive oil over medium-high heat until shimmering.

  3. 3

    Cook the Steak

    Add the steak to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Making Crispy Chimichurri Potatoes

  1. 5

    Boil the Potatoes

    Wash and halve the baby potatoes. Boil them in salted water for 15 minutes until fork-tender, then drain.

  2. 6

    Crisp the Potatoes

    In a skillet, heat olive oil over medium-high heat. Add the boiled potatoes and cook until crispy and golden brown on all sides.

  3. 7

    Prepare Chimichurri

    In a blender, combine parsley, oregano, garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth.

  4. 8

    Combine

    Pour the chimichurri over the crispy potatoes and toss to coat.

Making Creamed Spinach

  1. 9

    Prepare Spinach

    In a large pot, steam the spinach until wilted, then drain and chop.

  2. 10

    Make the Cream Sauce

    In a saucepan, combine heavy cream, cream cheese, garlic powder, salt, and pepper. Cook over medium heat until smooth.

  3. 11

    Combine Spinach and Sauce

    Add the chopped spinach to the cream sauce and mix well. Cook for an additional 2-3 minutes until heated through.

  4. 12

    Add Parmesan

    Stir in the grated Parmesan cheese until melted and combined.

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