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Sear-Roasted Rib-Eye with Creamed Chard

Scott Phillips

Servings: 4

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.


  • 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)

Nutritional Information

  • Calories (kcal) : 600
  • Fat Calories (kcal): 360
  • Fat (g): 40
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 150
  • Sodium (mg): 1100
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 48


  • 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. Transfer to a large sieve and press on the chard with the back of a spoon to drain as much liquid as possible.
  • 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.


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Reviews (2 reviews)

  • melendy | 11/21/2018

    BY FAR, the best creamed recipe ever! Because the chard was well drained prior to wilting, I didn’t need to drain and press it dry after cooking. Served it the first time with steak; serving it tonight with grilled leg of lamb!

  • cozette | 01/13/2015

    Hands down the best Swiss Chard I have ever eaten. We had a different steak, but my husband, who usually quits on green leafy vegetables after a few bites, cleaned his plate! Will definitely make again.

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