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Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

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Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

Pan Roasted Cowboy Ribeye with Creamed Swiss Chard takes approximately 1 hour from beginning to end. This main course has 1019 calories, 41g of protein, and 88g of fat per serving. This recipe serves 4. If you have butter, rib-eye steaks, rosemary, and a few other ingredients on hand, you can make it. 2 people found this recipe to be flavorful and satisfying. It is a good option if you're following a דל פחמימות, diet. If you like this recipe, you might also like recipes such as Grilled Cowboy Ribeye With Creamed Swiss Chard And Meyer Lemon, Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard, and Pan-Seared Ribeye Steak with Quick Creamed Spinach.

Instructions

1
Watch how to make this recipe.
2
Preheat oven to 350 degrees F.
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OvenOven
3
Take a cast iron pan and set over medium-high heat.
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Frying PanFrying Pan
4
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.
Ingredients you will need
Olive OilOlive Oil
RosemaryRosemary
HerbsHerbs
ThymeThyme
Cooking OilCooking Oil
5
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Ribeye SteakRibeye Steak
HerbsHerbs
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Paper TowelsPaper Towels
OvenOven
Frying PanFrying Pan
6
Add another 2 minutes for medium.
7
Place 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.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
RosemaryRosemary
Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
ButterButter
GarlicGarlic
PankoPanko
ThymeThyme
Equipment you will use
Frying PanFrying Pan
8
Place 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.
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Bay LeavesBay Leaves
RosemaryRosemary
GarlicGarlic
CreamCream
ThymeThyme
WaterWater
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Sauce PanSauce Pan
9
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.
Ingredients you will need
Swiss ChardSwiss Chard
WaterWater
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Paper TowelsPaper Towels
SieveSieve
10
When ready, remove herbs and garlic from cream and fold in the Swiss chard.
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Swiss ChardSwiss Chard
GarlicGarlic
CreamCream
HerbsHerbs
11
Add Parmesan, to taste, and season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
ParmesanParmesan
12
Once steaks are done, remove from the oven and allow to rest for 5 minutes.
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SteakSteak
Equipment you will use
OvenOven
13
Serve on a plate and top steak with creamed Swiss chard.
Ingredients you will need
Swiss ChardSwiss Chard
SteakSteak
14
Garnish with the toasted bread crumbs, lemon juice, and season with salt.
Ingredients you will need
BreadcrumbsBreadcrumbs
Lemon JuiceLemon Juice
SaltSalt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Ribeye Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Perrier-Jouet Grand Brut. It has 4.3 out of 5 stars and a bottle costs about 57 dollars.
Perrier-Jouet Grand Brut
Perrier-Jouet Grand Brut
The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.
DifficultyExpert
Ready In1 h
Servings4
Health Score30
Dish TypesLunchMain CourseMain DishDinner
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