Pan Roasted Cowboy Ribeye with Creamed Swiss Chard Recipe | Tyler Florence | Food Network

Ingredients

• 2 large (16 to 18-ounce) bone-in rib-eye steaks
• 1 sprigs 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
• 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
• 2 cups heavy cream
• 2 fresh bay leaves
• 2 sprigs fresh rosemary
• 2 to 3 cloves garlic, peeled
• Freshly grated Parmesan, to taste
• 1 lemon, juiced