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Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard
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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
- 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.
- 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.
Nutrition Facts | |
Calories | 860 |
Total Fat | 71g |
Saturated Fat | 30g |
Cholesterol | 200mg |
Sodium | 580mg |
Carbohydrates | 9g |
Fiber | 2g |
Protein | 43g |
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