Pan-Seared Ribeye, Creamy Polenta, & Port Reduction

This is a very popular dish in American bistro style steak-houses and you just cannot go wrong with it. Pair it with fresh steamed green veg, roasted carrots, or charred cabbage if you want a more well rounded approach to the dish, but all in all, this is a solid recipe to build on. Hope you enjoy the video and leave any recipe requests or kitchen questions in the comments below! P.s. Sorry for not having a tasting portion! The footage somehow got lost in the mix of things. Kitchen Equipment: Cast Iron Pan: Kitchen Knife: White Plate: Oil Bottles: SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: Ingredients: 10oz thick cut ribeye 2 tbsp butter 1 clove garlic, sprig of thyme and rosemary Polenta: 2 cups yellow cornmeal (medium coarse) 3-4 cups water (adjust as needed) 1/2 cup cream 1/2 cup grated parmesan cheese 2 tbsp butter Port Redux: 1 cup roasted stock/broth (chicken or beef) 3 cups port 1 garlic clove 1 sprig of rosemary and thyme salt to taste 1 tbsp sugar & 1/4 cup balsamic vin (optional sweetness & depth)