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Garlic Marinated Ribeye w/ Creamy Parmesan Polenta & Blistered Tomatoes


  • 2 ribeye steaks
  • 1/2 c olive oil
  • 1/4 c lemon juice
  • 1/4 c Worchestershire sauce
  • 10 cloves garlic smashed
  • 4 c chicken stock
  • 1 c polenta yellow cornmeal
  • 1/2 c Parmesan cheese
  • 2 T butter
  • 1 c cherry tomatoes
  • 1/4 yellow onion julienne
  • 1/4 c fresh basil chiffonade
  • Salt & Pepper to taste


  • Marinate the steak with the olive oil, lemon juice, Worchestershire, 6 cloves smashed garlic, salt & pepper at least 3 hours, overnight is better.
  • For the polenta, heat the chicken stock in a large saucepan. Add 2 cloves minced garlic and cook on medium-high until stock is boiling.
  • Reduce the heat to medium-low, slowly whisk in the cornmeal (make sure there are no lumps).
  • Season with salt and pepper and let simmer for 10 minutes, stirring very frequently.
  • Turn off the heat, add the Parmesan and butter. Season to taste, set aside.
  • For the steak, remove from the marinade and sear in 2 T olive oil. Transfer to a different pan and finish in 400F oven (125F for medium-rare).
  • For the tomatoes, add the tomatoes & onion to the original steak pan, sauté until tomatoes are beginning to blister.
  • Add 2 cloves minced garlic and basil, sauté for an additional 2 minutes. Season to taste with salt and pepper.
  • To serve, slice steak and place on top of polenta. Garnish with tomatoes and onions.