Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard
Garlic-Stuffed Ribeye Steaks
  • 15 min
    Prep Time
  • 10 min
    Cook Time
  • 4
    Servings

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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
  1. Stab the steaks on both sides with a sharp knife to make incisions and place the garlic slivers in the slits.
  2. Season the steaks with salt and pepper.
  3. 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.
  4. Keep warm.
  5. Repeat for the remaining steaks.
Creamy Garlic Chard:
  1. 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.
  2. Meanwhile, in a separate sauté pan, heat the remaining 1 tablespoon of butter.
  3. Add the garlic and onion and sauté for 5 minutes over medium-high heat until the soft and translucent.
  4. Add the cream and bring to a boil. Add the chard and cook for 1 minute.
  5. Season with the nutmeg, salt, and pepper, and serve with the steaks.