Nothing beats a good old-fashioned steak and potatoes night, but when you’re looking to mix things up and treat your taste buds to something new, this sweet-rubbed ribeye steaks with grilled Cremona-style polenta recipe has everything you need. If you’re a sucker for a buttery ribeye, wait until it’s been coated with a sweet homemade dry rub featuring brown sugar, paprika, and cumin! And when it comes to unique and delicious sides, you’ll be demanding seconds of this exquisitely creamy, light, and soft grilled Cremona-style polenta, a classic cornmeal and butter dish from the Cremona region of Italy. Are you ready to change steak night forever? Let’s get cooking!
Why We Love This Ribeye Recipe
While this homemade sweet rub is sure to enhance any steak on your dinner menu, it truly soars to new heights when paired with the perfect cut. That’s why this recipe calls for heavenly, buttery Omaha Steaks Ribeyes! Our master butchers expertly carve this delectable steak from our luxurious Omaha Steaks Boneless Heart of Prime Rib Roast, then age them for at least 28 days to enhance their flavor and tenderness before flash-freezing them at peak perfection until you’re ready to fire up the grill and experience a thrill!
Before You Start
- Safely thaw your juicy and tender Omaha Steaks Ribeyes overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Large Platter/Cutting Board
- 1 Large Saucepan
- 1 Small, Grill-Safe Saucepan
- Whisk
- Greased 9-Inch Square Baking Pan
- 1 Spatula
- 1 Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Sweet-Rubbed Ribeye Steaks With Grilled Cremona-Style Polenta
Ingredients
Sweet-Rubbed Ribeyes
- 4 6 oz. Omaha Steaks Ribeyes thawed
- 2 tablespoons brown sugar
- 1 1/2 tablespoons freshly cracked black pepper
- 1 1/2 tablespoons paprika
- 1 tablespoon ground cumin
- 1/2 tablespoon salt
Cremona-Style Polenta
- 4 cups chicken stock or water
- 2 cups milk
- 1 1/4 cups cornmeal
- 1 teaspoon paprika
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons + 1 teaspoon butter, divided
Instructions
Sweet-Rubbed Ribeyes
- Pat thawed steaks dry with paper towels.
- Combine sugar, pepper, paprika, cumin, and salt on a large platter or cutting board and coat thawed steaks with the mixture.
- Let sit in the refrigerator for 30 minutes, then bring to room temperature over about 20 minutes.
- Add steaks to grill and cover; grill 10-14 minutes, turning once, or until temperature reaches 130 degrees Fahrenheit, as per a meat thermometer, for medium-rare doneness. Once doneness is achieved, allow steaks to rest for 5 minutes. For a different desired doneness, refer to our helpful Steak Cooking Chart.
Cremona-Style Polenta
- Bring chicken stock or water and milk to a boil in a large saucepan over high heat.
- Add cornmeal in a steady, gradual stream, whisking continuously to prevent lumps; boil for 1 to 2 minutes.
- Reduce heat to low and whisk almost continuously for about 30 minutes, or until the mixture begins to thicken considerably.
- Stir in paprika, salt, pepper, and 2 tablespoons of 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.
- Remove chilled polenta from baking pan and cut into squares or right-angled triangles.
- In a small, grill-safe saucepan, melt the remaining teaspoon of butter, add polenta, and grill over direct medium-high heat for about 4 to 5 minutes on each side, or until lightly browned.
- Serve with sweet-rubbed ribeyes.
Ribeye Steaks
Carved from the center of our premium Prime Rib Roast, each Ribeye has just the right amount of marbling to give you a juicy, flavorful steak that is second to none.