Pan Roasted Cowboy Ribeye with Creamed Swiss Chard
Posted: Sat Feb 20, 2010 7:59 am
Recipe from Tyler Florence
Ingredients
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary
4 sprigs fresh thyme
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Bread crumb topping:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 to 3 garlic cloves, thinly sliced
2 sprigs fresh thyme, leaves removed
2 sprig fresh rosemary, leaves removed
About 1 cup panko bread crumbs
Salt and freshly cracked black pepper
Creamed rainbow chard:
1 large bunch Swiss chard, leafs removed from the stem and leaves chopped
2 cups heavy cream
2 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 to 3 cloves garlic, peeled
Freshly grated Parmesan, to taste
Salt and freshly cracked black pepper
1 lemon, juiced
Directions
Preheat oven to 350 degrees F.
Take 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.
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.
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. 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.
When 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.
Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.
Ingredients
2 large (16 to 18-ounce) bone-in rib-eye steaks
1 sprigs fresh rosemary
4 sprigs fresh thyme
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Bread crumb topping:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 to 3 garlic cloves, thinly sliced
2 sprigs fresh thyme, leaves removed
2 sprig fresh rosemary, leaves removed
About 1 cup panko bread crumbs
Salt and freshly cracked black pepper
Creamed rainbow chard:
1 large bunch Swiss chard, leafs removed from the stem and leaves chopped
2 cups heavy cream
2 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 to 3 cloves garlic, peeled
Freshly grated Parmesan, to taste
Salt and freshly cracked black pepper
1 lemon, juiced
Directions
Preheat oven to 350 degrees F.
Take 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.
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.
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. 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.
When 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.
Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.
