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Sweet-Rub Ribeye Steaks
with Grilled Polenta Cremona-Style
Rub and Steaks Ingredients:
4 Omaha Steaks Ribeye Steaks
2 tablespoons brown sugar
1 ½ tablespoons freshly cracked black pepper
1 ½ tablespoons paprika
1 tablespoon ground cumin
½ tablespoon salt
4 cups chicken stock or water
2 cups milk
1 ¼ cups cornmeal
1 teaspoon paprika
1 teaspoon freshly cracked black pepper
2 tablespoons plus 1 teaspoon butter
- To prepare the polenta, bring the stock and milk to a boil in a large saucepan over high heat. Add the cornmeal in a steady, gradual stream, whisking continuously to prevent lumps. Boil for 1 to 2 minutes. Turn down the heat to low and whisk almost continuously for about 30 minutes, or until the mixture begins to thicken considerably. Stir in the paprika, salt, pepper, and 2 tablespoons of the butter, and transfer to a greased 9-inch square baking pan, spreading with a spatula to make an even layer. Let chill in the refrigerator for 4 hours or overnight, until firm.
- To prepare the rub, combine the sugar, pepper, paprika, cumin, and salt on a platter and coat the steaks with the mixture. Let sit in the refrigerator for 30 minutes, then bring to room temperature.
- Turn out the chilled polenta and cut into squares or right-angled triangles. In a small saucepan, melt the remaining teaspoon of butter (or substitute 1 teaspoon olive oil), brush on the polenta, and grill over direct medium-high heat for about 4 to 5 minutes on each side, or until lightly browned.
- Grill the steaks over direct medium-high heat for 4 to 5 minutes for medium-rare, about 6 minutes for medium, or to the desired doneness. Serve with the polenta.
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