A perfectly cooked, buttery steak of one of life’s greatest pleasures! Check out my recipe below for 5-Ingredient Rib Eye with Garlicky Greens!
Everyone should know how to cook a steak properly and below I’ve outlined my favorite technique. Start with a hot pan, get a good, hard sear, then finish with butter, thyme, and garlic. You can’t go wrong with this method!
Swiss Chard with garlic and butter might be your new go-to side dish. Swiss chard is sturdier than spinach but not as tough and fibrous as kale. It cooks quickly and is the perfect green to hold on to lots of garlic and butter!
Ribeye is one of my favorite cuts of meat, however, you can pick any steak you like. Cook it the same way as the recipe but adjust the cooking time according to the thickness of whatever cut you’re using.
Tips for cooking steak:
-Take the steak out of the fridge an hour before you’re ready to cook it. This will help the meat cook more evenly.
-Season liberally with kosher salt just before you’re ready to put the steak in the pan. Seasoning too early will draw out moisture and make it harder to get a good sear.
-Use a hot pan, ideally cast iron. Crank up the exhaust fan, cooking a steak indoors can get smokey!
-After cooking, let the steak rest before slicing into it. This gives the juices a chance to be reabsorbed back into the meat. Five minutes is a good resting time.
5-Ingredient Ribeye with Garlicky Greens step, by step →
ABOUT FIVE-INGREDIENT MEALS:
Five ingredient meals are wholesome down to earth recipes that focus on the quality of ingredients rather than quantity. These flavorful, unfussy meals are fun and easy to make.
Salt, pepper, and oil are fair game and therefore not considered one of the five ingredients!
5-Ingredient Ribeye with Garlicky Greens
- 1 2" thick boneless ribeye steak
- 2 bunches swiss chard
- 6 tbsp butter
- 6 cloves garlic
- 3 sprigs fresh thyme
- 2-3 tbsp neutral oil for searing
- Bring a pot of salted water to a boil. Strip the swiss chard leaves from their stems, discard the stems. Blanch the chard leaves in the boiling water for 30 seconds then remove from the water and place in an ice bath. Take the swiss chard out of the ice bath and place on paper towels to absorb the excess water.
- Warm a saute pan over medium-low heat. Melt three tbsp of butter in the pan and add in 3 cloves of finely chopped garlic. When the butter is melted and the garlic is aromatic add in the blanched swiss chard. Season with salt. Cook the swiss chard with the butter and garlic until it is tender, about three minutes.
- Take the ribeye out of the refrigerator one hour before you're ready to cook it. Heat a cast-iron pan over medium-high heat. Add a few tbsp of neutral oil the pan, enough to just barely cover the bottom of the pan. Season the steak with salt on all sides then carefully place it into the pan. Let the steak sear for a full two minutes before flipping it to the other side. After two minutes flip the steak. Sear it for another two minutes, then add the remaining three tablespoons of butter to the pan along with the three cloves of garlic (smashed) and the thyme sprigs.
- Tilt the skillet towards you until the butter pools to the bottom edge of the pan. Use a large spoon to baste the steak with the butter, garlic, and thyme. Do this for 1-2 minutes on each side until the steak is medium-rare, or cooked to your preference. Medium rare will read 120 on a meat thermometer. Take the steak out of the pan and transfer to a plate or rack to rest for 5 minutes before slicing.
- Serve the sliced ribeye on a platter with the garlicky swiss chard. Season the steak with flakey sea salt and freshly cracked black pepper. Serve immediately!