Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard Recipe
- by Omaha Steaks
- Last updated Apr 15, 2024
Just when you thought dinner couldn’t get any better than a juicy, deeply marbled ribeye on your plate, we doubled down on flavor and complexity with this garlic-stuffed ribeye steaks with creamy garlic chard recipe! Soft and buttery garlic slivers cook inside your mouthwatering ribeye for a steak experience you have to taste to believe. And to take it a step further, it’s impeccably complemented by a side of earthy, creamy, garlic-infused chard that adds a wonderful pop of color to your plate.
Why We Love This Ribeye Recipe
Bold, rich, and beefy, with exquisite marbling that melts during cooking to deliver a decadent experience that’s second to none: that’s right, we’re talking about Omaha Steaks Ribeyes and they make this recipe a sure-fire crowd pleaser! Hand-carved from grain-fed beef rib by master butchers, aged at least 28 days for enhanced texture and flavor, and flash-frozen at its peak, this is steak you simply won’t find anywhere else.
Before You Start
- Safely thaw your rich and flavorful Omaha Steaks Ribeyes overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Sharp Knife
- 1 Heavy Skillet
- 2 Sauté Pans
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard
Ingredients
Garlic-Stuffed Ribeye Steaks
- 4 10 oz. Omaha Steaks Ribeyes
- 8 garlic cloves, cut into thin slivers
- Salt
- Freshly ground black pepper
- 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
- Freshly ground black pepper
Instructions
Garlic-Stuffed Ribeye Steaks
- Puncture steaks on both sides with a sharp knife and place garlic slivers in the slits.
- Season the steaks with salt and pepper.
- Heat half of oil in a heavy skillet and sauté 2 steaks over medium-high heat for about 3 minutes on each side for medium-rare, about 4 minutes for medium, or to desired doneness using a meat thermometer.
- Keep cooked steaks warm and 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 cream and bring to a boil, then add chard and cook for 1 minute
- Season with the nutmeg, salt, and pepper and serve with steak.
Nutrition
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