Preheat oven to 450
1x 16 oz steak (ribeye, sirloin, strip all work)
3 Tbl olive oil
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.
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.