Seared Ribeye with Blackberry Balsamic Glaze
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. As an alternative to polenta, you can also 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.
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!
