Ingredients:

• 2 slices crusty bread (or 1/2 cup panko breadcrumbs)

• 4 tablespoons unsalted butter

• 1/2 teaspoon garlic powder

• Kosher salt and fresh ground black pepper

• 2 large (about 14 oz) rib-eye steaks

• Extra virgin olive oil

• 6 garlic cloves

• 2 bunches of Swiss Chard

• 4 Rosemary sprigs

• 1 tablespoon apple cider vinegar (or any vinegar or lemon juice)

Directions:

• Chop the bread into tiny pieces to get 1/2 to 3/4 cup bread crumbs.  Melt two tablespoons of butter in a cast iron skillet over medium heat.  Add the breadcrumbs, garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper and cook, stirring often, until deeply golden brown, 4 to 5 minutes.  

• Transfer the breadcrumbs to a plate.  Wipe out the skillet and return it to medium-high heat.  

• Meanwhile, season the rib-eyes with salt and pepper, roughly one teaspoon of salt per pound of meat.  Rub a thin layer of olive oil over the rib-eyes.  

• When you flick a drop of water into the pan and it dances around, it's hot enough.  Add the steaks.  Cook until a golden brown crust appears on the bottom, 5 to 6 minutes. 

• While cooking, use the side of a knife to smash four garlic cloves.  Thinly slice the other two garlic cloves.  Trim off the very ends from the Swiss Chard, then thinly slice the stalks and roughly chop the leaves.  

• Flip the steaks and add the smashed garlic cloves, the rosemary sprigs, and two tablespoons of butter to the skillet.  When the butter has melted, carefully tilt the pan toward you and use a large spoon to scoop up the butter and pour it over the steaks.  Continue cooking like this until the second side is golden brown, about 4 minutes for medium rare and 5 minutes for medium (An instant-read thermometer should read 135F for med rare and 145 for medium).  Transfer the steaks to a plate and pour the butter, rosemary and garlic over them.  

• Return the skillet to medium-high heat.  Add one tablespoon oil to the skillet, then add the 2 sliced garlic cloves, and cook, stirring until fragrant, about 30 seconds.  Add half the chard and cook, stirring often, until the chard wilts enough to add more chard to the skillet.  Add the remaining chard, vinegar and 1/2 teaspoon of salt.  Cook until the chard is wilted and tender, 5 to 6 minutes.  Taste and add more salt if desired. 

• Cut the steak into 1/4 inch slices and divide among four plates.  Use tongs to serve the chard, squeezing out any excess moisture before adding it to the plates.  Top everything with garlicky crunchies and dig in!