Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

• 2 large (16 to 18-ounce) bone-in rib-eye steaks
• 1 sprigs fresh rosemaryrosemary
• 4 sprigs fresh thymethyme
• Extra-virgin olive oilolive-oil
• Kosher salt and freshly cracked black pepperpepper
• 1 tablespoon extra-virgin olive oilolive-oil
• 1 tablespoon butterbutter
• 2 to 3 garlic cloves, thinly slicedgarlic
• 2 sprigs fresh thyme, leaves removedthyme
• 2 sprig fresh rosemary, leaves removedrosemary
• About 1 cup panko bread crumbs
• Salt and freshly cracked black pepperpepper
• 1 large bunch Swiss chard, leafs removed from the stem and leaves choppedchard
• 2 cups heavy creamheavy-cream
• 2 fresh bay leavesbay-leaf
• 2 sprigs fresh rosemaryrosemary
• 4 sprigs fresh thymethyme
• 2 to 3 cloves garlic, peeledgarlic
• Freshly grated Parmesan, to tasteparmesan
• Salt and freshly cracked black pepperpepper
• 1 lemon, juicedlemon

1. 01Preheat oven to 350 degrees F.
2. 02Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium.
3. 03Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper.
4. 04Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature.
5. 05When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste.

Calories

1242 kcal

Protein

49 g

Fat

107 g

Saturated fat

52 g

Carbs

28 g

Fiber

6 g

Sugar

6 g

Sodium

1291 mg

Cholesterol

330 mg

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