Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard

Recipe categories: Steaks

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15 min
Prep Time
10 min
Cook Time
4
Servings
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Nutrition

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Omaha Steaks Ribeye Steaks meet their perfect accoutrement, garlic, in this recipe for Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard. The ribeyes are prepared by being stuffed with garlic and seasoned with salt and pepper, then served beside chard and cooked in a creamy garlic sauce with just a hint of nutmeg for a delicious, multidimensional flavor.

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Ingredients

4 Ribeye steaks, 8 ounces each and about 1 inch thick, Omaha Steaks
8 garlic cloves, cut into thin slivers
Salt and freshly ground black pepper to taste
2 tablespoons olive oil

Creamy Garlic Chard:

3 tablespoons butter
1 pound red chard, stems removed and cut in half crosswise
2 garlic cloves, minced
1 cup finely sliced onion
1/4 cup heavy cream
1/8 teaspoon nutmeg, or to taste
Salt and freshly ground black pepper to taste

Preparation

Stab the steaks on both sides with a sharp knife to make incisions and place the garlic slivers in the slits.
Season the steaks with salt and pepper.
Heat half of the oil in a heavy skillet or sauté and sauté 2 of the steaks over medium-high heat for about 3 minutes on each side for medium-rare, about 4 minutes for medium, or to desired doneness.
Keep warm.
Repeat for the remaining steaks.

Creamy Garlic Chard:

Heat 2 tablespoons of the butter in a sauté pan, add the chard, and cook over medium-high heat for 2 minutes, tossing frequently until wilted.
Meanwhile, in a separate sauté pan, heat the remaining 1 tablespoon of butter.
Add the garlic and onion and sauté for 5 minutes over medium-high heat until the soft and translucent.
Add the cream and bring to a boil. Add the chard and cook for 1 minute.
Season with the nutmeg, salt, and pepper, and serve with the steaks.