Sweet-Rub Rib-Eye Steaks

Sweet-Rub Rib-Eye Steaks
Staff Writer
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. 

4
Servings
391
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
68g
52%
Protein
14g
30%
Vitamin A, RAE
244µg
35%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
200mg
20%
Choline, total
11mg
3%
Fiber, total dietary
11g
44%
Fluoride, F
142µg
5%
Folate, total
56µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
131mg
41%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
378mg
54%
Selenium, Se
13µg
24%
Sodium, Na
886mg
59%
Vitamin D (D2 + D3)
1µg
7%
Water
301g
11%
Zinc, Zn
3mg
38%

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.