Category Archives: Cowboy Rib-Eye

A Delicious Cowboy Rib Eye Steak to Please Your Taste-Buds

When it comes to gorging on beef you hardly look here and there because you remain too engrossed with its taste; so much so that you have almost made it a point to have steaks every weekend. Be it get-togethers, birthday parties or anniversaries you almost make it a point to include beef in the list; interestingly your family is also fond of steaks.

Now that your husband has special likings for cowboy rib-eye cuts you want to prepare a creamy rib-eye delicacy. Rib eye cuts are utterly delicious so much so that he almost seems to drown in its rich flavor.

Now, here goes the pan roasted cowboy rib-eye recipe in Swiss chard:

  • Fresh rosemary, 1 sprig
  • Extra virgin olive oil
  • Fresh Thyme, 4 sprigs
  • Freshly ground pepper and kosher salt
  • Large rib eye steaks (16-18 oz each)

Ingredients for bread crumbs topping:

  • Butter, 1 tablespoon
  • Virgin olive oil, 1 tablespoon
  • Thyme, 2 sprigs
  • Thinly sliced garlic cloves, 2-3
  • Rosemary (leaves removed), 2 sprigs
  • Thyme, 2 sprigs
  • Freshly ground black pepper
  • Bread crumbs, 1 cup
  • Pepper and salt for taste

Creamed chard

  • Swiss chard (leaves removed and stem chopped), 1 bunch
  • Bay leaves, 2
  • Heavy cream, 2 cups
  • Garlic cloves, 2-3
  • Fresh rosemary, 2 sprigs
  • Thyme, 4 sprigs
  • Grated parmesan cheese
  • Salt and pepper for taste
  • Juiced lemon, 1

Place a cast iron pan over medium high flame on an oven. Add around 2 counts of virgin olive oil and then add thyme and rosemary. When the herbs begin to crackle, their flavor will infuse in the oil. Next, remove herbs and place them on a tissue lined plate. After this, start with the seasoning of rib eye steaks. Season each side with kosher salt and pepper and then, add them in the pan and brown them. It will take around 4 minutes for the browning. Next, turn the rib eye steaks and insert the pan inside a preheated oven, say on the bottom-most shelf (it will take around 12 minutes for a medium rare). For medium it will take around 2 minutes more.

Next, place a sauté pan on an oven over medium heat. After this, add around a tablespoon of virgin olive oil and some butter. After the butter melts, add the rosemary and thyme leaves and then, the bread crumbs. Stir to make a mixture. After the bread crumbs become toasted, add some pepper and salt for seasoning.

Now, for the Swiss chard cream, you will need to add cream in a saucepan along with thyme, rosemary, bay leaves and garlic. Make sure that the heat allowed to the sauce pan is medium. Next simmer until the mixture reduces and becomes thick. Blanch the leaves in salted water and wait till they turn wilted. Remove the Swiss chard from water and drain it with a strainer. Remove any excess water from Swiss chard with paper towels. After this, set it aside at normal temperature.

When you are ready remove garlic and herbs from the cream and enfold the cream with Swiss chard. Add the parmesan cheese and season the mixture with pepper and salt.
After the steaks done remove them from oven and allow them to rest; say for about 5 minutes. Top the steaks with creamy Swiss chard and garnish with toasted bread crumbs and lime juice. Season the dish with salt.