Preheat oven to 450

1x 16 oz steak (ribeye, sirloin, strip all work)

3 Tbl olive oil

Sea salt

For crust:

3 Tbl porcini mushroom powder

1 Tbl minced fresh rosemary

1 tsp cracked black pepper

Season the steak generously with sea salt. Rub with a bit of olive oil, and roll liberally in the crust mix.

Heat a cast iron over high heat.

Add 2 Tbl olive oil, and heat until just smoking.

Sear steak on first side until crust is charred, flip and roast in oven until the internal temp is 130.

Rest for 5-10 minutes and slice against the grain.

For polenta:

1/2 cup polenta

2 cups water

1/4 cup mascarpone cheese

1/4 cup grated parmigiana cheese

2 Tbl minced parsley

salt & pepper

Bring water to a boil and whisk in the polenta.

Return to a boil, then lower to a simmer and cook (stirring periodically) for 30 minutes.

Remove from heat and stir in the cheeses, herbs, and salt & pepper to taste.

To serve, spoon polenta onto plate, arrange slices steak over, and drizzle with aged balsamic.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.