Sweet-Rubbed Ribeye Steaks With Grilled Cremona-Style Polenta
A buttery ribeye is coated with a sweet homemade dry rub and grilled to perfection. Paired with an exquisitely creamy, light, and soft grilled Cremona-style polenta for a delicious meal.
Servings: 4 servings
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.