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Easy Butter-Basted Cast-Iron Ribeye Recipe & Swiss Chard with Garlicky Crunchies

This easy recipe delivers a rich, buttery steak with a crispy golden crust, complemented by wilted Swiss chard and garlicky crunchies for a satisfying texture contrast.
Perfect for a cozy yet effortless meal, this dish brings restaurant-quality flavor to your home kitchen with minimal effort.
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Cook Time 15 minutes
Course Main Dish
Servings 4

Equipment

  • cast iron skillet
  • Tongs
  • Instant-read thermometer (recommended)

Ingredients
  

Garlicky Crunchies:

  • 2 slices crusty bread day-old or ½ cup panko breadcrumbs
  • 4 tablespoons ½ stick unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Steak & Swiss Chard:

  • 2 ribeye steaks about 14 ounces each
  • Kosher salt & freshly ground black pepper for seasoning
  • Extra-virgin olive oil
  • 6 garlic cloves 4 smashed, 2 thinly sliced
  • 2 bunches Swiss chard stalks thinly sliced, leaves chopped
  • 4 rosemary sprigs
  • 1 tablespoon apple cider vinegar or any vinegar/lemon juice

Instructions
 

Prepare the Garlicky Crunchies:

  • Chop the bread into small pieces to yield about ½ to ¾ cup breadcrumbs.
  • Heat 2 tablespoons of butter in a cast-iron skillet over medium heat.
  • Add the breadcrumbs, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
  • Cook, stirring often, until golden and crisp (about 4–5 minutes).
  • Transfer to a plate and wipe the skillet clean.

Season & Cook the Ribeye:

  • Pat the steaks dry and season with salt and pepper (about 1 teaspoon of salt per pound).
  • Lightly coat with olive oil.
  • Heat the skillet over medium-high heat until hot (a drop of water should sizzle and dance on the surface).
  • Sear the steaks until a golden brown crust forms on the bottom, about 5–6 minutes.

Infuse with Butter & Aromatics:

  • Flip the steaks and add the smashed garlic, rosemary sprigs, and remaining 2 tablespoons of butter.
  • Once the butter melts, tilt the pan and use a spoon to continuously baste the steaks.
  • Cook for another 4 minutes (medium-rare) or 5 minutes (medium), aiming for an internal temperature of 135°F for medium-rare or 145°F for medium.
  • Transfer the steaks to a plate and pour the melted butter, garlic, and rosemary over them.

Sauté the Swiss Chard:

  • Return the skillet to medium-high heat.
  • Add 1 tablespoon of oil, then sauté the thinly sliced garlic for about 30 seconds until fragrant.
  • Add half the chopped chard, stirring until wilted.
  • Add the remaining chard, vinegar, and ½ teaspoon salt.
  • Cook for 5–6 minutes until tender. Adjust seasoning as needed.

Slice & Serve:

  • Slice the steaks into ¼-inch strips.
  • Use tongs to remove excess moisture from the chard before plating.
  • Top each serving with garlicky crunchies and enjoy!

Notes

Quick Tip: Ensure the skillet is sizzling hot before adding the steak to achieve a perfect crust.
Shortcut: Substitute homemade garlicky crunchies with store-bought croutons for an even easier version.
Doneness Guide: Use an instant-read thermometer to ensure accuracy: 135°F for medium-rare, 145°F for medium.
Keyword Butter-basted steak in cast-iron, easy recipe, Easy ribeye steak recipe, Garlic butter steak recipe, One-pan steak dinner, Pan-seared ribeye with garlic, Quick steak dinner ideas, Restaurant-quality steak at home, Swiss chard side dish
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