Recipe courtesy Tyler Florence
To a roasting dish add a 2-count of olive oil, add bay leaves, rosemary and thyme. Add the rib eyes and season well with salt and pepper. Set aside to marinate while you heat up your grill. Once your grill reaches a medium-high heat cook the rib eyes for about 7 minutes on each side for medium rare. Add another 2 minutes for medium. Once steaks are done, remove from the grill and allow to rest for 5 minutes.
While the steaks are cooking set a saucepan of cream with rosemary, thyme and garlic over medium heat and simmer until reduced slightly. Take the Swiss chard and split each leaf lengthwise so each piece has a bit of stem and a bit of leaf. Blanch leaves in some salted boiling water until wilted and then drain and squeeze dry to remove as much moisture as possible. Remove herbs and garlic from cream and fold in the Swiss chard. Warm chard over low heat and season to taste with salt and pepper.
Serve grilled cowboy ribeye with creamed Swiss chard and Meyer lemon wedges.
Edited: October 14th, 2009