Sweet-Rub Ribeye Steaks with Grilled Polenta Cremona-Style

Recipe Categories: All Recipes | Ribeye Steak | Steaks

Prep time: 45 min

Cook time: 15 min

Serves: 4

This recipe for Sweet-Rub Ribeye Steaks with Grilled Polenta Cremona-Style combines Omaha Steaks Ribeye Steaks, a sweet and spicy steak rub, and an easy-to-make polenta for a quick dinner option. Brown sugar, freshly cracked pepper, paprika and cumin make up the flavorful rub whose spicy kick is tempered the sweet cornmeal polenta in this delicious meal that has it all.

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Ingredients

Rub and Steaks:

4 Omaha Steaks Ribeye Steaks
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

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

Preparation

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 to desired doneness. Serve with the polenta.