On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from half of the rosemary and half of the thyme. Sprinkle leaves on steaks; set aside. Preheat grill to medium-high. When the grill is ready, cook the rib-eyes about 7 minutes on each side for medium-rare. (Add another 2 minutes for medium.) Remove from grill and let stand for 5 minutes.

For the Creamed Swiss Chard, while the steaks are cooking heat cream, the remaining thyme and rosemary sprigs, and the 3 cloves garlic in a large saucepan over medium heat. Simmer until mixture is slightly reduced. Strain the cream mixture and return to saucepan.

Preheat broiler. Split each Swiss chard leaf lengthwise so each piece has a bit of stem and a bit of leaf. In a large pot of boiling salted water, blanch leaves until wilted; drain and squeeze dry to remove as much moisture as possible. Fold the Swiss chard into the strained cream. Warm over low heat and season to taste with salt and pepper. Transfer chard to individual ovenproof dishes; top with the 1 clove shaved garlic and the panko crumbs. Broil until crispy and golden, about 3 minutes. Serve grilled rib-eyes with Creamed Swiss Chard and Meyer lemon wedges.