Roasted Rib Eye with Port-Braised Figs, Brussels Sprouts, and Polenta



For Roasted Rib Eye with Port-Braised Figs, preheat oven to 400°F. Season steaks on both sides with kosher salt, pepper, and rosemary.

In 12-inch, oven-safe skillet heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. When butter has melted add two steaks; sear 3 minutes on each side or until brown. Transfer steaks to plate. Repeat with another 1 tablespoon olive oil, 1 tablespoon butter, and remaining steaks.

Add all steaks to skillet and roast in oven 8 to 10 minutes or until instant-read thermometer reads medium-rare (145°F). Move steaks from skillet to plate; tent with foil and let rest.

Carefully add port to drippings in skillet; stir to scrape any browned bits from bottom of pan. Bring to simmer over medium heat. Simmer 8 minutes or until liquid is reduced to 3/4 cup. Add figs; cook 1 minute more. Remove skillet from heat; swirl in remaining 4 tablespoons cold butter until incorporated. Serve steaks with sauce, polenta, and Brussels sprouts. (Makes 8 servings [1/2 steak per person]).

For Brussels Sprouts, heat olive oil in 10-inch skillet over medium heat. Add Brussels sprouts to skillet, cut sides down. Cook, stirring occasionally, 10 minutes or until lightly browned and nearly tender. Add pecans; cook 5 minutes or until toasted. Season with salt and pepper. Transfer to serving bowl.

For Polenta, in medium saucepan bring water and salt to boil. Reduce heat to medium-low, slowly whisk in polenta. Cook 25 minutes, stirring occasionally, until thickened. Stir in butter and cheese. Transfer to serving bowl.


Roasted Rib Eye with Port-Braised Figs:

  • 4 (2-inch-thick, 20-ounce each) beef rib eye steaks
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup tawny port
  • 4 Brown Turkey figs, quartered

Brussels Sprouts:

  • 1/4 cup olive oil
  • 2 cups Brussels sprouts, trimmed and halved lengthwise
  • 1/2 cup pecan halves
  • Kosher salt
  • Ground black pepper


  • 2-1/4 cups water or reduced-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 cup polenta
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely shredded Parmigiano-Reggiano cheese