Sweet-Rub Rib-Eye Steaks

Staff Writer
Sweet-Rub Rib-Eye Steaks
Omaha Steaks

These rib-eyes are coated in a sweet rub before being being grilled to perfection and served over a grilled square of a polenta. 

Ready in
45 m
4
Servings
1327
Calories Per Serving
Deliver Ingredients

Ingredients

For the polenta

  • 4 Cups chicken stock or water
  • 2 Cups milk
  • 1 1/4 Cup cornmeal
  • 1 Teaspoon paprika
  • 1 Teaspoon freshly cracked black pepper
  • 2 Tablespoons plus 1 teaspoon butter

For the steaks

  • 4 rib-eye steaks, thawed in frozen
  • 2 Tablespoons brown sugar
  • 1 1/2 Tablespoon freshly cracked black pepper
  • 1 1/2 Tablespoon paprika
  • 1 Tablespoon ground cumin
  • 1/2 Tablespoon salt

Directions

For the polenta

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.

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.

For the steaks

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.

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.

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
85g
100%
Sugar
16g
N/A
Saturated Fat
38g
100%
Cholesterol
275mg
92%
Protein
79g
100%
Carbs
62g
21%
Vitamin A
217µg
24%
Vitamin B12
7µg
100%
Vitamin B6
2mg
89%
Vitamin C
0.6mg
1%
Vitamin D
2µg
1%
Vitamin E
2mg
10%
Vitamin K
15µg
18%
Calcium
217mg
22%
Fiber
4g
16%
Folate (food)
46µg
N/A
Folate equivalent (total)
195µg
49%
Folic acid
88µg
N/A
Iron
11mg
61%
Magnesium
121mg
30%
Monounsaturated
37g
N/A
Niacin (B3)
23mg
100%
Phosphorus
689mg
98%
Polyunsaturated
5g
N/A
Potassium
1417mg
40%
Riboflavin (B2)
2mg
88%
Sodium
1454mg
61%
Sugars, added
4g
N/A
Thiamin (B1)
0.8mg
53.9%
Trans
5g
N/A
Zinc
18mg
100%

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