During these bleak times, you may want to treat yourself every now and again. How about this classic steakhouse combo? Chard takes the place of spinach in this Sear-Roasted Rib-Eye with Creamed Chard riff. Any kind of chard will work well, but rainbow/red chard adds a great pop of color. Just make sure to rinse your chard real well, as it often contains a lot of grit.
I did not halve the steaks (about 3/4 pound each), but we each ended up with half left over, which made for delicious lunches the next day. Be aware that the amount of grated parmesan in the chard, is only 3/4 of an ounce, about a 1/4 cup. If you grate it yourself on a rasp grater, the volume increases to nearly 3/4 cup—which would be way too much if you are using the powdery pre-grated store version.
We completed our meal with a side of twice baked potatoes.
A lovely, decadent meal in no time at all! Indulge yourself…
Sear-Roasted Rib-Eye with Creamed Chard
- 1 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2, 1-1/2-inch-thick boneless rib-eye steaks (about 2 lb. total), each cut into two equal pieces and patted dry
- 2-1/2 Tbs. olive oil
- 2 large cloves garlic, minced
- 1-1/2 lb. chard, washed, stems halved lengthwise and thinly sliced crosswise, leaves sliced into ribbons about 1/2 inch thick
- 1 tsp. chopped fresh thyme
- 2 Tbs. dry white wine
- 1/2 cup heavy cream
- 1-1/2 tsp. fresh lemon juice; more to taste
- 3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup grated on a rasp)
- Position a rack in the center of the oven and heat the oven to 425°F. Set a wire rack over a rimmed baking sheet lined with foil.
- In a small bowl, combine the Worcestershire sauce with 2 tsp. salt and 1/2 tsp. black pepper, and rub all over the steaks.
- Heat 1 Tbs. of the olive oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Sear the steaks until well browned, about 3 minutes per side.
- Transfer to the rack and roast until medium rare (130°F), 8 to 10 minutes. Transfer to a platter, tent with foil, and let rest for at least 5 minutes.
- While the steaks are in the oven, return the skillet to medium heat, add the remaining 1-1/2 Tbs. oil and the garlic, and cook, stirring, until pale golden, about 1 minute.
- Add the chard stems, thyme, and a pinch of salt; cook, stirring occasionally, until just tender, about 5 minutes.
- In batches, add the chard leaves, tossing with tongs and 1/4 tsp. salt, until wilted, about 5 minutes. If necessary, transfer to a large sieve and press on the chard with the back of a spoon to drain as much liquid as possible. (We did not need to do this.)
- Return the chard to the skillet over medium heat and add the wine. Cook, stirring occasionally, until the wine is almost evaporated, about 2 minutes.
- Add the cream, bring to a boil, then adjust the heat to simmer until reduced by half, about 3 minutes.
- Off the heat, stir in the lemon juice and Parmigiano. Season to taste with more lemon juice, salt, and pepper. Serve with the steaks.
Adapted from a recipe by
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