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: https://amzn.to/3snTsm9
Kitchen Knife: https://amzn.to/47oLjwr
White Plate: https://amzn.to/49qnJ4r
Oil Bottles: https://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)