5-Ingredient Ribeye with Garlicky Greens
Perfectly seared steak with garlicky, buttery swiss chard!
Prep Time25 mins
Cook Time30 mins
- 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!