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Herb Butter Basted Rib Eye with Creamed Chard
Recipe

14 INGREDIENTS • 14 STEPS • 45MINS

Herb Butter Basted Rib Eye with Creamed Chard

4.0
1 rating
When it comes to cooking steaks, we are all about the ribeye. Big, juicy and richly marbled, the ribeye is the flavor king of the beef world. Here, this big juicy steak is pan-seared then draped with garlic herb butter and roasted to perfection.
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Herb Butter Basted Rib Eye with Creamed Chard
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
When it comes to cooking steaks, we are all about the ribeye. Big, juicy and richly marbled, the ribeye is the flavor king of the beef world. Here, this big juicy steak is pan-seared then draped with garlic herb butter and roasted to perfection.
45MINS
Total Time
$8.64
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shallot
1
Shallot
Garlic
4 cloves
Butter
to taste
Chard
9 1/2 cups
Whipping Cream
1/2 cup
Whipping Cream
Lemon
1/2
Horseradish
1/2 Tbsp
Horseradish
Dijon Mustard
1 pckg
Dijon Mustard
Mayonnaise
2 pckg
Mayonnaise
Rib Eye Steak
1
Rib Eye Steak
Nutrition Per Serving
VIEW ALL
Calories
479
Fat
35.0 g
Protein
11.2 g
Carbs
34.0 g
Add to plan
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Herb Butter Basted Rib Eye with Creamed Chard
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Mince Shallot (1); put into small bowl. Mince only 2 cloves of Garlic (4 cloves), add to bowl with shallot. Remove Fresh Parsley (3 Tbsp) leaves from stems. Discard stems; set leaves aside.
step 2 Mince Shallot (1); put into small bowl. Mince only 2 cloves of Garlic (4 cloves), add to bowl with shallot. Remove Fresh Parsley (3 Tbsp) leaves from stems. Discard stems; set leaves aside.
step 3
Put Fingerling Potatoes (2 1/4 cups) in medium saucepot and fill with enough water to cover potatoes. Place pot over high heat and bring to a boil. Once the water boils, cook for 5 minutes. Drain potatoes. Spread onto the foil lined sheet pan.
step 3 Put Fingerling Potatoes (2 1/4 cups) in medium saucepot and fill with enough water to cover potatoes. Place pot over high heat and bring to a boil. Once the water boils, cook for 5 minutes. Drain potatoes. Spread onto the foil lined sheet pan.
step 4
Using the back of a spoon, gently smash each potato halfway down. Drizzle the potatoes with 1 teaspoon olive oil until well coated. Sprinkle potatoes with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 15 minutes until browned and crispy. Remove from oven.
step 5
Place a medium saute pan over medium high heat. Add one pat of Butter (to taste) to the pan until melted. Add shallot and minced garlic, saute for 1 minute. Rinse bowl for next step.
step 5 Place a medium saute pan over medium high heat. Add one pat of Butter (to taste) to the pan until melted. Add shallot and minced garlic, saute for 1 minute. Rinse bowl for next step.
step 6
Add Chard (9 1/2 cups) leaves and stems and gently stir to wilt the greens. Lower the heat to medium and add only 1/2 cup Whipping Cream (1/2 cup). Season with 1/4 teaspoon of salt and let cook for 4 minutes, stirring often until the mixture has thickened.
step 7
Stir in Parmesan Cheese (2 Tbsp) and remove from heat until ready to plate. Juice only 1/2 the Lemon (1/2) into a small bowl. Discard seeds and set aside. Add the Horseradish (1/2 Tbsp), Dijon Mustard (1 pckg) and Mayonnaise (2 pckg) to the lemon juice; stir to combine.
step 7 Stir in Parmesan Cheese (2 Tbsp) and remove from heat until ready to plate. Juice only 1/2 the Lemon (1/2) into a small bowl. Discard seeds and set aside. Add the Horseradish (1/2 Tbsp), Dijon Mustard (1 pckg) and Mayonnaise (2 pckg) to the lemon juice; stir to combine.
step 8
Pat dry the Rib Eye Steak (1) with paper towels. Place the medium cast iron skillet or heavy saute pan over high heat. Coat the steak with 1 teaspoon of olive oil. Season both sides of the steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
step 8 Pat dry the Rib Eye Steak (1) with paper towels. Place the medium cast iron skillet or heavy saute pan over high heat. Coat the steak with 1 teaspoon of olive oil. Season both sides of the steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
step 9
Place rib eye into the hot pan and sear for 2 minutes. Turn the steak over, add one pat of Butter (to taste), 4 Fresh Thyme (4) and 2 whole garlic cloves to the pan.
step 10
Using a spoon, baste the steak for 2 minutes.
step 11
Place pan in oven and cook for 2 to 3 minutes for medium rare. Add or subtract 1 to 2 minutes for more or less doneness.
step 12
Remove steak from pan and allow to rest on a plate for 5 minutes.
step 13
Slice steak in 10 to 12 pieces per steak, 1/4 inches thick across on the bias. Arrange the chard into several small portions around two plates. Place smashed potatoes over the chard. Swoop the horseradish sauce around the plate between the chard and over the potatoes.
step 13 Slice steak in 10 to 12 pieces per steak, 1/4 inches thick across on the bias. Arrange the chard into several small portions around two plates. Place smashed potatoes over the chard. Swoop the horseradish sauce around the plate between the chard and over the potatoes.
step 14
Fan out the sliced steak in a narrow pattern in the center of the plates and garnish with the parsley leaves. Enjoy your elegant meal!
step 14 Fan out the sliced steak in a narrow pattern in the center of the plates and garnish with the parsley leaves. Enjoy your elegant meal!
Tags
Gluten-Free
Shellfish-Free
Dinner
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