GRILLED COWBOY RIBEYE WITH CREAMED SWISS CHARD AND MEYER LEMON
Recipe courtesy Tyler Florence
Yield: 4 servings
Time: 1 hour
4 large (16-18oz) bone-in rib-eye steaks
4 fresh bay leaves
1/4 bunch fresh rosemary
1/4 bunch fresh thyme, plus 1 tablespoon of picked leaves
Extra-virgin olive oil
kosher salt and freshly ground black pepper
1 large bunch Swiss chard
2 cups heavy cream
2 tablespoons of extra-virgin olive oil
2 Meyer lemons, cut into wedges
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.