Sweet-Rub Rib-Eye Steaks

• 4 cup chicken stock or water
• 2 cup milk
• 1 1/4 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon freshly cracked black pepper
• 2 tablespoon plus 1 teaspoon butter
• 4 rib-eye steaks, thawed in frozen
• 2 tablespoon brown sugar
• 1 1/2 tablespoon freshly cracked black pepper
• 1 1/2 tablespoon paprika
• 1 tablespoon ground cumin
• 1/2 tablespoon salt

1. 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.
2. 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.
3. 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.
4. Heat a grill to medium-high. Grill the steaks over direct heat to desired doneness, about 2-3 minutes per side for medium-rare. Serve with the polenta.