Garlic-Stuffed Ribeye Steaks with Creamy Garlic Chard
Soft and buttery garlic slivers cook inside your mouthwatering ribeye complemented by a side of creamy, garlic-infused chard
Servings: 4 servings
Calories: 860kcal
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
Calories: 860kcal | Carbohydrates: 9g | Protein: 43g | Cholesterol: 200mg | Sodium: 580mg | Fiber: 2g