Garlic-Stuffed Rib-Eye Steaks with Creamy Garlic Chard

FOR STEAKS: Stab the steaks on both sides with a sharp knife to make incisions and place the garlic slivers in the slits. Season the steaks with salt and pepper. Heat half of the oil in a heavy skillet or sauté pan and sauté 2 of the steaks over medium-high heat for about 3 minutes on each side for medium-rare, about 4 minutes for medium, or to desired doneness. Keep warm. Repeat for the remaining steaks.

FOR CREAMY GARLIC CHARD: To prepare the chard, heat 2 tablespoons of the butter in a sauté pan, add the chard, and cook over medium-high heat for 2 minutes, tossing frequently until wilted. Meanwhile, in a separate sauté pan, heat the remaining 1 tablespoon of butter. Add the garlic and onion and sauté for 5 minutes over medium-high heat until soft and translucent. Add the cream and bring to a boil. Add the chard and cook for 1 minute. Season with the nutmeg, salt, and pepper, and serve with the steaks.

WINE RECOMMENDATION: A West Coast Pinot Noir of French Rhone wine will be powerful enough to match the assertive flavors of this dish.