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.