Seared Ribeye with Blackberry Balsamic Glaze
Alyssa Larson
Discover the ultimate seared ribeye recipe paired with blackberry balsamic glaze. The rich flavors of the ribeye paired with the tangy-sweet glaze create a mouthwatering experience. Elevate your cooking experience and enjoy gourmet meals right at home with Anolon X.
The Perfect Ribeye: Mastering Flavor with Anolon X
Recipe by Alyssa Larson
Alyssa is a digital marketer by day and a self taught home cook by night who focuses on unique flavor combinations, lives for a great plate of pasta and is willing to experiment with anything in the kitchen. She can almost always be found with a coffee in her hand at a local farmers market!
This exquisite seared ribeye with blackberry balsamic glaze is a dish that combines sweet tangy flavor with smoky, savory meat. This recipe is a showstopper, ideal for special occasions, or any time you want to add some gourmet flair to your dinner. As an alternative to polenta, you can pair this succulent ribeye with classic side dishes such as creamy mashed potatoes, roasted asparagus, creamed spinach, or a fresh arugula salad to create a well-rounded dinner. This ribeye recipe is sure to become a favorite among your family and guests.
This glazed ribeye becomes even more delicious when cooked with the Anolon X 12-Inch Hybrid Nonstick Frying Pan, known for its superior heat distribution and non-stick capabilities. The Anolon X ensures that your ribeye is evenly seared, locking in the juices and enhancing the overall flavor. Additionally, its durable construction and easy-to-clean surface make it a favorite among both amateur cooks and professional chefs. With Anolon X, you not only create memorable meals but also enjoy the benefits of hassle-free cooking and cleanup.
The superior heat distribution of Anolon X and its non-stick capabilities make it the best choice for searing steaks, ensuring a perfect, even sear every time. Its durable construction and easy-to-clean surface improves your cooking experience and results, allowing you to achieve a restaurant-quality dinner at home.
Ingredients
Meat Ingredients:
2 boneless ribeye steaks (about 1.5 lbs total)
Salt and pepper to taste
Olive oil for cooking
Sauce Ingredients:
1 cup blackberries
2 TBSP balsamic vinegar
1 tsp black pepper
Polenta Ingredients:
½ cup pre-cooked polenta, diced
1 cup vegetable broth
½ cup asiago cheese
Fresh Greens Ingredients:
1 cup arugula
¼ cup fresh sliced mint
Juice from 1 lemon
Directions
Heat your Anolon X saucepan over medium heat until hot.
Salt and pepper both sides of your ribeyes before adding into oiled, hot pan.
Sear each side of the steak for about 3-4 minutes or until internal temp is 140 F and move steak aside to rest.
Add your polenta pieces directly into the pan you removed the steak from (the leftover fat and oil from the steak will add additional flavor).
Slowly add vegetable stock ¼ cup at a time and stir until absorbed.
Use a potato masher throughout the process to break the polenta chunks down in the broth until smooth.
Once all liquid has been absorbed into the polenta, add asiago cheese and give it a stir.
Add all sauce ingredients into a food processor and pulse and set aside for serving.
Add all ingredients for fresh greens into a small bowl and mix by hand, set aside for serving.
To plate, add a layer of cheesy polenta on the bottom and lay ribeye on top. Add blackberry sauce on top of the steak and finish off with fresh greens.
Enjoy!