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Pan Roasted Cowboy Ribeye with Creamed Swiss Chard Recipe

Pan Roasted Cowboy Ribeye with Creamed Swiss Chard

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Average Rating:

Total Reviews: 32

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  • on January 28, 2012

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    only made the rainbow chard, very yummy. I didn't use a full 2 cups of cream as it seemed like way too much cream. I reduced it and just let it infuse for an hour since i had the time. very tasty dish.

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  • on March 04, 2011

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    This was a fantastic jump off to a delicious recipe. Add your own touches, and adjust when needed...but that goes without saying at a point.

    Blaming the recipe's flaws on your local vendor or lack of general knowledge smacks of arrogance.

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  • on November 20, 2010

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    Made this for Sunday dinner and it was great. The creamed swiss chard really added a nice touch adjust the recipe to make the cream a little thicker.

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  • on November 18, 2010

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    Tasty, yes, but the stated directions lack the necessary quantities. Starting the steaks in a cast iron pan to sear works great. Double the herbs. Cream never gets thicker for me but I keep trying. Only red chard has been available in my local market and the stuff never dries despite multipe paper towel pressings. Using the 12 minutes in the oven worked perfect for rare. The bread crumbs make this dish one of Tyler's best.

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  • on October 31, 2010

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    This Ribeye recipe was delicious (even the next day with what was left over AND I have finally gotten my husband to eat swiss chard. Keep up the great work Tyler!

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  • on October 30, 2010

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    This is the BEST side dish I have ever had. I have eaten swiss chard many times before but this was unforgetable. The woodsy herbed undertones in the cream were subtle and amazing. The toasty crunch from the topping made the perfect compliment to the creamy sauce and I am going to put this on EVERYTHING.
    Next time I am going to brown the herbs and panko in lemon infused olive oil.
    This is a definate for Thanksgiving.
    Thanks so much Tyler!


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  • on August 27, 2010

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    I only ate my steaks well done until I made this one. It was done medium and very good and with the chard ummmmm mmmmmm!

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  • on August 09, 2010

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    This was the first time I have ever eaten and cooked Swiss Chard. It was amazing! The recipe was easy to follow and it turned out great, my family loved it. Swiss Chard is now one of my favorite vegetables.

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  • on July 31, 2010

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    I had never eaten swiss chard before so I grew some in the garden this year; what an awesome suprise! So delish! I saw this episode and thought it looked incredible and it was! The crumb topping really makes it and don't forget the squeeze of lemon..it makes the whole thing pop!

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  • on June 29, 2010

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    Steak turned out perfectly. I didn't taste the herbs in the finished product, but it made the house smell good. I will skip that step next time. But the steak turned out great and if I'm not grilling out, this is how I'll make steak from now on. Good stuff! DIdn't make the greens this time around but plan to in the future,

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