Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

Name: Pan Roasted Cowboy Ribeye with Creamed Swiss Chard
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 fresh bay leaves; 1 sprig fresh rosemary; 2 sprigs fresh rosemary, leaves removed; 2 sprigs fresh rosemary; 2 sprigs fresh thyme, leaves removed; 4 sprigs fresh thyme; 2 cloves garlic, peeled; 2 to 3 garlic cloves, thinly sliced; 476 milliliters heavy cream; 1 lemon, juiced; 4 servings Kosher salt and freshly cracked black pepper; 1 Tbsp extra-virgin olive oil; 4 servings Extra-virgin olive oil; 60 grams About panko bread crumbs; 4 servings Freshly grated Parmesan, to taste; 454 grams large bone-in rib-eye steaks; 4 servings Salt and freshly cracked black pepper; 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped

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

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Take a cast iron pan and set over medium-high heat.

Equipment you will use

Frying Pan

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 Oil

Rosemary

Herbs

Thyme

Cooking Oil

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 Pepper

Ribeye Steak

Herbs

Equipment you will use

Paper Towels

Oven

Frying Pan

Add another 2 minutes for medium.

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 Oil

Rosemary

Salt And Pepper

Breadcrumbs

Butter

Garlic

Panko

Thyme

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bay Leaves

Rosemary

Garlic

Cream

Thyme

Water

Equipment you will use

Sauce Pan

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 Chard

Water

Equipment you will use

Paper Towels

Sieve

When ready, remove herbs and garlic from cream and fold in the Swiss chard.

Ingredients you will need

Swiss Chard

Garlic

Cream

Herbs

Add Parmesan, to taste, and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Parmesan

Once steaks are done, remove from the oven and allow to rest for 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Oven

Serve on a plate and top steak with creamed Swiss chard.

Ingredients you will need

Swiss Chard

Steak

Garnish with the toasted bread crumbs, lemon juice, and season with salt.

Ingredients you will need

Breadcrumbs

Lemon Juice

Salt

Equipment

Ingredients

Servings:

1Tbsp

butter 2

fresh bay leaves 1sprig

fresh rosemary 2sprigs

fresh rosemary, leaves removed 2sprigs

fresh rosemary 2sprigs

fresh thyme, leaves removed 4sprigs

fresh thyme 2cloves

garlic, peeled 2

to 3 garlic cloves, thinly sliced 476milliliters

heavy cream 1

lemon, juiced 4servings

Kosher salt and freshly cracked black pepper 1Tbsp

extra-virgin olive oil 4servings

Extra-virgin olive oil 60grams

About panko bread crumbs 4servings

Freshly grated Parmesan, to taste 454grams

large bone-in rib-eye steaks 4servings

Salt and freshly cracked black pepper 1large bunch

Swiss chard, leafs removed from the stem and leaves chopped

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

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.