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About the Dish

  • Charleston Gold Rice

    Charleston Gold Rice

  • Thyme


  • PeachDish Salt

    PeachDish Salt

  • Georgia Grown Ribeye Steaks

    Georgia Grown Ribeye Steaks

  • Butter


  • Vidalia Onion

    Vidalia Onion

  • Chives


  • Salad Tomatoes

    Salad Tomatoes

  • Asian Greens

    Asian Greens


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. Thinly slice chives. Remove and discard any heavy stems from greens; cut or tear leaves into bite-size pieces.
Season 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 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 to medium. Add 1 pat butter. When butter melts add onion and chives. Cook, stirring, until onions begin to become translucent, 4-5 minutes.
Stir in tomatoes and cook, stirring, 2-3 minutes more. Add greens and remaining 1/4 cup water. Cook, 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, and enjoy!