Pan-seared ribeye with creamy polenta and port reduction

Heat the water with a little salt over medium-high; when it starts to steam, add the cornmeal.

Whisk constantly so it does not lump or form a burning cake on the bottom; it thickens within about two minutes.

Whisk in the butter, cream and Parmesan; taste.

Cover and hold in a warm spot on the back of the stove; it thickens slightly over 10 to 15 minutes. Rehydrate if needed.

In a small saute pan over medium-low, combine the port and stock, about three parts port to one part stock, with thyme, rosemary, crushed garlic and a few black peppercorns.

Reduce 5 to 10 minutes until it coats the back of a spoon.

Take the ribeye, dried uncovered in the fridge for a day, and season with salt only.

Over high heat, once the pan smokes, render the fat edge first, then sear both sides, moving the steak to the hot side of the pan as it cools.

Rest the steak on a tray of butter, garlic, thyme and rosemary instead of basting in the pan.

Sear the steak again over high heat, less than 45 seconds per side.

Plate dollops of polenta, pieces of steak on top, the reduction around the edge; finish with sea salt, coarse black pepper and thyme leaves.