Steak with Red Swiss Chard and Bacon

1. Start with a good quality meat

• Certified Angus Beef- Choice or Prime

2. Select a cut that is evenly cut, and neatly trimmed. Unevenly cut steaks will not cook evenly.

3. Pre-heat your cooking source to a temperature conducive to the desired internal cook temp of the steak:

• Thick cuts- Rare to Medium Rare- higher heat - 400-450 degrees
• Thin cuts- Medium to Well Done- lower heats- 350 degrees

4. Season the meat with the following immediately prior to cooking:

• Peanut oil or roasted peanut oil (high smoke point)
• Kosher Salt
• Freshly ground black pepper (you can also add smoked paprika)

5. Place the meat on your pre-heated cooking source, (Hard wood grill or a seasoned Cast Iron Skillet). Cook the steak to your desired internal temperature. Do not cut into the meat or pierce it with a thermometer. The muscle fibers will contract during cooking, and push the meats juices out through the cut. It is best to learn the different temperatures by pressing the center of the steak with your fore-finger, or tongs.

6. Cook the steak for the same amount of time eon both sides, turning only once. Do not press on the steaks or move them around continuously while cooking.

7. Transfer the finished steak to a cooling rack and allow it to rest for the approximately 3 minutes. This will allow the muscle fibers to stop contracting, and re-distribute the juices throughout the meat. When the steak is cut into it will remain juicy to the last bite.

8. Plate and finish the steak with your choice of sauce or toppings:

• Espagnole or Demi-glace
• Extra Virgin Olive Oil and Lemon Juice drizzle
• Sautéed Mushrooms
• Caramelized Onions & Mushrooms
• Blue Cheese Crumbles

Red Swiss Chard with Hickory Smoked Bacon

INGREDIENTS:
 
1. 5 oz hickory smoked bacon, cut into ½" pieces
2. 1 large yellow onion, julienned
3. 2 large garlic cloves, minced
4. ½ cup red or white wine
5. 3 bunches red Swiss Chard, red ribs removed and cut into 2" pieces and set aside form the leaves. Tear remaining leaves into 2" pieces
6. 1 tsp black pepper, freshly or coarsely ground
7. 1 tsp Kosher salt
8. ¼ tsp ground nutmeg

DIRECTIONS:

1. Heat a large heavy bottom, stainless steel sauté pan or pot over med-high heat. Add the bacon, and sauté until the fat begins to render
2. Add the onions and stir to coat in the bacon fat, reduce heat to medium, and sauté until onions are lightly caramelized. Don't over-stir once the onions have been added or they will not caramelize as well.
3. Meanwhile, prepare the Swiss chard as described in ingredients. Keep the ribs and leaves separate. Place them in a sink full of cold water. Thoroughly agitate the greens to rinse off all dirt and sand. Pick up large handfuls of the rinsed greens, shake off the excess water and place in a colander to drain.
4. Once the onions are well browned, add the garlic and sauté for about 30 seconds, or until aromatic. Do not allow garlic to burn.
5. Add the red Swiss chard ribs and sauté for about 2 minutes.
6. Continuing over medium heat, with the onions, bacon, garlic and ribs in the pan, de-glaze the pan with the red or white wine. Bring to a boil, and allow the liquid to reduce by half
7. Mound the greens in the pot, on top of the bacon and onions, etc. Place lid on top and allow to steam until partially wilted - 5 minutes.
8. Remove the lid and turn greens over with tongs, incorporating the bacon and onions evenly throughout. Once greens are evenly wilted, add the seasonings and incorporate thoroughly by turning greens with tongs.
9. Season to taste for more salt and pepper.
10. Drain off liquid before serving. Serve immediately.