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About the Dish

3/4 cup Charleston Gold Rice
2 sprigs Thyme
1/2 teaspoon PeachDish Salt
12 ounces Ribeye Steak
3 pats Butter
1 medium Vidalia Onion
6 ounces Cherry Tomatoes
2 ounces Asian Greens
Per Serving
Calories 841
Total Fat 55 g
Saturated Fat 23 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 183 mg
Sodium 674 mg
Total Carbohydrates 39 g
Dietary Fiber 2 g
Sugar 6 g
Protein 47 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


In a small saucepan combine rice, thyme sprigs, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place over high heat, and bring to a boil. Reduce heat to low, cover and cook 25 minutes. Remove pan from heat and let stand covered.
While the rice cooks, prepare your mise en place: Peel and dice onion. Remove and discard any woody bottom from garlic scapes; thinly slice the rest crosswise. Remove and discard any heavy stems from Asian greens; cut or tear leaves into bite-size pieces.
Season the steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Heat a sauté pan over medium-high heat. Coat with 2 teaspoons cooking oil. Stand steaks in pan on the fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay the steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side. Remove steaks from the pan, and let rest while you cook the vegetables.
Reduce heat under sauté pan to medium. Add 1 pat butter. When butter melts add onion and garlic scapes. Cook while stirring until onions begin to become translucent, 4-5 minutes.
Stir in cherry tomatoes and cook while stirring 2-3 minutes more. Add Asian greens and remaining 1/4 cup water. Cook while stirring until greens fully wilt, 1-2 minutes.
Melt in 1 pat butter. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Remove and discard thyme stems from rice. Fluff rice with a fork, and stir in remaining 1 pat butter.
Serve steaks with rice and vegetables on the side. Enjoy!