Pan-Seared Ribeye, Creamy Polenta, & Port Reduction
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- Опубліковано 7 лис 2023
- 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:
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Oil Bottles: amzn.to/3sAkgiW
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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) - Навчання та стиль
I haven't seen one of your videos in 9 years, omg! Remember when you'd sit and eat at the end? So happy to see you’re still cooking and sharing 🥹
That port reduction is ridiculous... woah
OMG this dish looks just amazing 🤤🤤
Love that steak set aside in a separate pan with the butter and then a final sear just prior to plating. My new go to…thank you!
What happened to your reaction to the dishes!? That’s one of the best parts!
Amazing!🤩 hi from Ecuador!
Haven’t watched in a long time but you don’t do those post cooking mukbangs no moreeee that was the shit😂
YES, to all of it!
Miss you glad you posted!! 💖💖
Nice, finally the polenta Video 🤌
That looks great. A nice crust on the steak. Cheers, Byron! 👍🏻👍🏻✌️
My mouth is watering 🤤 perfect dish to serve for the holidays
I really like the way you 'butter soaked' the steak instead of high temp basting. Its so easy to scorch the butter, and such a messy process to be flipping butter over a protein, I am definitely going to try it out. You got a very nice sear on that steak, But for some reason the thumbnail photo REALLY doesn't seem to do the dish justice. Just thought you should know, the pic is very dark, flat, and lacks colour, perhaps an error in uploading or something.
People are always complaining that port (even cheap port) is too expensive for cooking, but I like to remember that unlike other wines, port will keep for months after opening, in the door of your fridge, and honestly the same horrific port that people drink under bridges is just as tasty when reduced into syrup as a good port, which means its really pretty economical.
Something that can make polenta both much faster to make and much less prone to lumps, with the added benefit of eliminating the Little Rock hard gritty shards that often persist, is to soak the polenta beforehand. It actually allows for all sorts of fun and games with flavour as well.
Basically, just put the polenta in a bowl and then fillet with water. Agitate the polenta and wait a fe minutes. skim off anything that floats. Repeat this a few more times, just whenever you walk by. Now drain the polenta, and then add the correct amount of liquid for cooking it, and a sachet of anything you might want to infuse.. For example, I would add 6 cups of milk, some herbs, and a sachet of lemon zest. Let that sit in the fridge overnight.
Now all you do is dump it in your pot, bring it up to temp while stirring, and your polenta is ready in under 20 minutes, has no lumps, has better flavour, no rock hard corn endosperms to wedge in your gums, and also responds way better to reheating as well as setting g up into a sliceable cake for the leftovers. It'makes a finicky and annoying his maintenance ingredient into a complete pussycat all while making the quality better.
They look so amazing 🌹🌹🌹
Looks amazing!
Beautiful!
A very wonderful video, thank you Good luck always 🌹🌹🌹🌹
Delish… yummy! 🤤
Awesome Sir really proud of you always 😀😀😀
Simple and elegant
Much appreciated!!
Just got wisdom tooth taken out so I can't eat. Now I know what I'll be making once I can eat solids again
Awesome 👏🏼 👏🏼👏🏼
Beautiful job on everything. But I love MY steaks (all red meat) to be medium well. I grew up on my Texas Grandaddy's beef cattle, and that was his favorite way to prepare and eat his steaks, too.
I totally get it. Sounds like that’s your ratatouille moment. Love it and all respect
Loved the vid - I've never made polenta but you made it look so easy I'm going to try it soon! :) Pros/cons of letting the steak come to room temperature +/-?
I'd let you sear my ribeye and creamy polenta me up, Byron.
Yummy 😋
I’m curious about this butter step you have because it seems a little pointless to add herbs to it without heat, no? Like, when done in the typical pan-basting way, the heat activates the flavors of the herbs and garlic and infuses into the fat of the melted butter…but it looks like you just threw them in the sheet pan just straight up and I have a hard time seeing a world where that does anything at all…
Why not add pepper to the steak when cooking?
It has a tendency to burn, but it’s not the biggest of deal… been doing that forever, but decided to switch it up.
@@ByronTalbott I’ve been enjoying making your recipes. I made the heart of palm and my wife said that was one of the best things I’ve made for her
Could you use chicken stock in place of water for the polenta?
You absolutely can and i recommend it!
@@ByronTalbott Thanks! Interesting technique for resting and basting the steak in the butter and herbs. I'll try that. Maybe I won't have the bitterness of burned butter taste on my steak. 👍
So many things. Milk with vanilla bean for desserts, chicken stock, Chile pepper infusions, garlic tea....
@@charlesparr1611 That sounds delicious!! Thanks!
I love your channel I've been following for years but when did Malt-O-Meal become a fine dining experience?
Malt-o-meal?!?! LOL!
First comment!
🤌🏽🤌🏽🤌🏽
A fantastic Palestinian dish, also not kosher based on the plating. Good for you.
🙄
The steak should be at room temperature when you put it in the pan. Otherwise all the muscle fibres just tense up from the heat! I thought you knew this!
Not a make or break imo, but I get the critique
I would argue that the main purpose of this step is to prevent moisture from coming out during the cooking process, but the 24H uncovered in the fridge will have a similar effect. Cheers!
this has been repeatedly proven to be nothing but an old chefs tale, with zero basis in fact. It take a couple hours for an inch thick steak to reach room temp inside (I have confirmed this empirically, btw, the common advice to take the steak out 30 minutes early has zero measurable difference in the temp at the centre of a steak, and less than a degree 3mm deep) I always believed this myth until Kenji debunked it, and still believed it until I tried it for myself. There was no difference in flavour or tenderness at all, even when I allowed the steaks to sit long enough to come to room temp, which was over two hours (a food safety hazard)
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@@charlesparr1611thank you for this. On top of you point, how do high-end steak restaurants operate under proper health standards if all their steaks are being cooked at room temp…. I’m not saying that the health department knows everything, but they’ll knock you if you have room temp meat sitting around waiting to be “perfectly” cooked.