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1
Preheat oven to 350 degrees F.
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2
Take a cast iron pan and set over medium-high heat.
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3
Add a 2-count of olive oil and add rosemary and thyme.
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4
The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor.
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5
Remove the herbs from the pan and place onto a paper towel lined plate.
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6
Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes.
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7
Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare.
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8
Add another 2 minutes for medium.
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9
Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter.
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10
Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine.
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11
Once the bread crumbs are toasted, season with salt and pepper.
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12
Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick.
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13
Blanch leaves in some salted boiling water until wilted.
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14
Remove the Swiss chard from the water and allow it to drain in a strainer.
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15
Push any excess water out of the Swiss chard using some paper towels.
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16
Set aside to dry at room temperature.
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17
When ready, remove herbs and garlic from cream and fold in the Swiss chard.
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18
Add Parmesan, to taste, and season with salt and pepper to taste.
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19
Once steaks are done, remove from the oven and allow to rest for 5 minutes.
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20
Serve on a plate and top steak with creamed Swiss chard.
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21
Garnish with the toasted bread crumbs, lemon juice, and season with salt.
