2 large rib-eye steaks, bone-in; 16 to 18 oz ea
1 sprigs rosemary
4 sprigs thyme
extra-virgin olive oil
kosher salt
black pepper
Bread Crumb Topping:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
3 cloves garlic; thinly sliced
2 sprigs thyme; leaves removed
2 sprig rosemary; leaves removed
1 cup panko bread crumbs
salt
black pepper
Creamed Rainbow Chard:
1 bunch swiss chard
1 Remove leaves from the stem and
chop up leaves.
2 cups heavy cream
2 bay leaves
2 sprigs rosemary
4 sprigs thyme
3 cloves garlic; peeled
parmesan; grated, to taste
salt
black pepper
1 lemon; juiced

1. Preheat oven to 350 degrees F.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.