Sear-Roasted Rib-Eye with Creamed Chard

Sear-Roasted Rib-Eye with Creamed Chard
Photo by Scott Phillips


  • 2 large cloves garlic, minced
  • 2 Tbs. dry white wine
  • 1 tsp. chopped fresh thyme
  • 2 1-½-inch-thick boneless rib-eye steaks (about 2 lb. total), each cut into two equal pieces and patted dry
  • 1 tsp. Worcestershire sauce
  • 2-½ Tbs. olive oil
  • ½ cup heavy cream
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1-½ lb. chard, washed, stems halved lengthwise and thinly sliced crosswise, leaves sliced into ribbons about ½ inch thick
    • ¾ oz. finely grated Parmigiano-Reggiano (¾ cup grated on a rasp)
    • 1-½ tsp. fresh lemon juice; more to taste

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-du...

View full recipe at Fine Cooking


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