Sear-roasted Rib-eye with Creamed Chard

 

Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.

What you will need

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)

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