Jul 14 2026
Restaurants›Union 50›10oz Prime Ribeye* Recipe

10oz Prime Ribeye* Recipe

Inspired by Union 50
Time1h
Serves1

Pimento Whipped Potato / Crispy Tabasco Onion / Chimichurri

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Ingredients

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For the Prime Ribeye

For the Pimento Whipped Potato

For the Crispy Tabasco Onion

For the Chimichurri

Method

Cooking the Prime Ribeye

  1. 1

    Cook the Steak

    Season the ribeye steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Preparing the Pimento Whipped Potato

  1. 2

    Make the Mashed Potatoes

    Peel and chop the russet potatoes. Boil in salted water until fork-tender (about 15 minutes). Drain and return to pot. Add pimento cheese, butter, milk, and salt. Mash until smooth and creamy.

Making the Crispy Tabasco Onion

  1. 3

    Prepare the Onion

    Slice the onion into thin rings. In a bowl, mix flour, cornstarch, and Tabasco sauce with water to create a batter. Dip onion rings into the batter and fry in hot oil until golden and crispy. Drain on paper towels.

Preparing the Chimichurri

  1. 4

    Blend the Chimichurri

    In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until finely chopped and well mixed.

Serving

  1. 5

    Plate the Dish

    On a plate, serve a generous scoop of pimento whipped potatoes, topped with the cooked ribeye steak. Garnish with crispy Tabasco onion rings and drizzle with chimichurri sauce.

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