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Tyler Florence's Pan Roasted Cowboy Ribeye with Creamed Swiss Chard


This creamed swiss chard is outstanding!
So is the steak and the panko crumbs and the other recipe "Caramelized Onion Potato Tart". I made this for Father's Day and while this takes a little time to make-- this is one flavorful and beautiful menu.

For more photos, visit my food blog:

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  • 2 large (16 to 18-ounce) bone-in rib-eye steaks
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 to 3 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme, leaves removed
  • 2 sprig fresh rosemary, leaves removed
  • 1 About 1 cup panko bread crumbs
  • Salt and freshly cracked black pepper
  • 1 large bunch Swiss chard, leafs removed from the stem and leaves chopped (or fresh spinach)
  • 2 cups heavy cream
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 to 3 cloves garlic, peeled
  • Freshly grated Parmesan, to taste
  • Salt and freshly cracked black pepper
  • 1 lemon, juiced


Servings 2
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Preheat oven to 350°F.

Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor.

Remove the herbs from the pan and place onto a paper towel lined plate.

Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes.

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. Add another 2 minutes for medium.

Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter.

Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper.

For the Swiss Chard (or spinach):

Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick.

Blanch leaves in some salted boiling water until wilted.

Remove the Swiss chard from the water and allow it to drain in a strainer.

Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature.

When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste.

Once steaks are done, remove from the oven and allow to rest for 5 minutes.

Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.

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