Garlic Butter Steak & Crispy Polenta Bites Step-by-step instructions

Before you start

Before cooking, cut the polenta into 1-inch cubes and pat them dry. Mince the garlic, strip the thyme leaves, and cut the sirloin into 1-inch cubes. Season the steak with salt and pepper just before searing.

Have all your ingredients measured and within reach, because the cooking goes fast. Set a large skillet over medium-high heat and let it get hot before adding oil.

Instructions

Crisp the Polenta

1. 1Cube and Season the Polenta
   Cut the firm polenta into 1-inch cubes. In a bowl, toss the polenta cubes with 1 tablespoon of the olive oil, the sea salt, and half of the grated parmesan until evenly coated.
   Look for Polenta cubes are evenly coated with oil and cheese.
   Tip If using a polenta tube, pat dry before cubing for better browning.
2. 2Sear the Polenta Cubes
   Heat 1 tablespoon of the butter and the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the polenta cubes in a single layer and cook for 6 minutes, turning occasionally, until all sides are deep golden brown and crispy. Transfer to a plate.
   Look for Polenta is golden brown and crisp on all sides.
   Tip Don't overcrowd the pan; cook in batches if needed.

At the end of this phase, the polenta cubes are golden brown, crispy on all sides, and have a slight crackle when pressed.

The kitchen smells of toasted parmesan and butter. The cubes should hold their shape without being mushy. If they are browning too quickly, lower the heat slightly.

Sear the Steak

3. 3Sear the Steak Cubes
   Increase the heat to high and add the remaining 1 tablespoon olive oil to the same skillet. Season the sirloin cubes with salt and pepper. Add the steak cubes in a single layer and sear for 2 minutes, turning once, until browned on all sides but still pink in the center. Let it rest for 3 minutes before slicing.
   Look for Steak is deeply browned on the outside, medium-rare inside.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Pat the steak dry before searing for a better crust.
4. 4Make Garlic Butter and Combine
   Reduce heat to medium. Add the remaining 2 tablespoons butter, the minced garlic, and fresh thyme to the skillet. Stir for 30 seconds until fragrant and foaming. Return the polenta cubes to the skillet and toss everything together to coat in the garlic butter.
   Look for Butter is foamy and garlic is fragrant.
   Tip Keep the heat moderate so the garlic doesn't burn.

The steak cubes are deeply browned on the outside, with a dark crust. The interior is still pink and juicy. The pan is sizzling, and the aroma is rich and beefy. The garlic and thyme are just beginning to release their fragrance in the foaming butter.

Rest and Serve

5. 5Rest and Finish
   Remove the skillet from heat. Let the steak rest for at least 3 minutes. Sprinkle with the remaining grated parmesan and spoon the garlic butter from the pan over the top. Serve hot.
   Look for Steak rests, then is topped with parmesan and butter sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting keeps the steak juices in the meat.

The steak has rested for at least 3 minutes, and the juices are settled. The polenta and steak are coated in a glossy garlic butter sauce, with flecks of fresh thyme. The parmesan on top is melting slightly. Everything is hot and ready to serve.

Common mistakes

A common mistake is overcrowding the skillet, which causes the polenta and steak to steam instead of sear. Cook in batches if necessary. Another mistake is adding garlic too early—it burns quickly and turns bitter.

Add it only after the steak is seared and the heat is reduced. Skipping the rest time for the steak will result in loss of juices. Also, avoid using cold butter straight from the fridge; let it soften slightly for even melting.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, measured with an instant-read thermometer. After removing from heat, let it rest at least 3 minutes; the temperature will rise a few degrees during rest.

The polenta is done when it's deep golden brown and crunchy on the outside, with a creamy interior. The butter should be foamy and fragrant, not browned or burnt.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest