Fabio Viviani's Seared Rib-Eye Steak with Olive Jus



  • 2 bunches swiss chard, stems and ribs removed
  • 4 tbsp unsalted butter
  • 6 shallots, sliced
  • 6 garlic cloves, finely chopped
  • 1 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 pounds Ribeye steak
  • Olive oil
  • 2 cups low-sodium beef broth
  • Juice of 1 lemon, preferably Meyer lemon
  • ½ cup pitted mixed olives
  • 4 baguette slices, grilled

Serves 4


  1. Bring a large pot of salted water to a boil. Add the chard to the boiling water and cook for 1 minute. Drain the chard into ice water and cool.
  2. Melt 2 tbsp of the butter in a large cast iron pan. Add the shallots, garlic, and cook slowly until the onions are translucent. Add the cream; fold in the chard, and simmer, reducing the cream mixture until thick, about 15 minutes. Season with salt and pepper.
  3. Season steak liberally with salt and pepper. Heat a large cast iron over high heat. Sear the steak without moving for 5 to 7 minutes on one side, then flip, and cook till desired doneness. Transfer the steak to a cutting board to rest for 10 minutes. While the steak rests, combine the beef broth, lemon juice, and olives in the pan. Bring to a boil, reduce the heat, and simmer for 10 minutes.
  4. Serve chard under steak and top with sauce. Garnish plate with grilled baguette slices.

Fabio Viviani Cooks Seared Ribeye Steak with Olive Jus

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