Garlic Butter Steak & Crispy Polenta Bites Tips, FAQ & printable recipe

Tips for success

For the crispiest polenta, make sure it is thoroughly chilled and dry before cubing. A light coat of oil and parmesan helps create a crunchy crust.

Use a heavy-bottomed skillet to maintain even heat, and don't move the polenta too often—let it develop a golden crust before turning. The same skillet can be used for the steak without washing in between; the browned bits add flavor.

When searing the steak, pat the cubes dry with paper towels to ensure a good sear. Season generously with salt and pepper just before adding to the pan.

High heat is essential—if the pan isn't hot enough, the steak will release juices and steam. After adding the butter, garlic, and thyme, keep the heat moderate to prevent burning. Toss the polenta and steak together to coat evenly.

Variations

• Spicy Kick: Add 1/2 teaspoon red pepper flakes along with the garlic for a subtle heat. Or drizzle with your favorite hot sauce before serving.
• Herb Swap: Replace fresh thyme with rosemary or oregano. Use 1 teaspoon of dried herbs if fresh isn't available.
• Mushroom Addition: Sauté sliced cremini mushrooms in the skillet after removing the polenta, then proceed with the steak. This adds an earthy flavor.
• Cheese Variation: Use pecorino romano or asiago instead of parmesan for a different salty, nutty note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispness.

Freezer

Not recommended for freezing, as the texture of the polenta and steak will suffer.

Reheat

Reheat in a skillet over medium heat for 3-4 minutes, turning occasionally, until warmed through.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The polenta may lose some crispness, but the flavors will meld. Reheat in a skillet over medium heat to restore some crunch.

You can prepare the polenta cubes and season them a day ahead, storing them in the refrigerator. Cut the steak and keep it chilled. When ready to cook, let the steak sit at room temperature for up to 30 minutes before searing.

Serving ideas

Serve the garlic butter steak and polenta bites hot, straight from the skillet, with extra grated parmesan on top.

A spoonful of the garlic butter sauce over each portion adds richness. This dish pairs well with a crisp green salad or roasted vegetables to balance the richness.

For a complete steakhouse experience, serve with a glass of red wine or a simple arugula salad.

The crispy polenta bites are also great as an appetizer or party snack, served with toothpicks. Leftover garlic butter can be drizzled over crusty bread.

Frequently asked questions

Recipe card

Garlic Butter Steak & Crispy Polenta Bites

Prep 15 minCook 15 minRest 3 minTotal 33 minServes 4

Ingredients

• 500 g firm polenta (from a tube or chilled cooked polenta)
• 2 tbsp olive oil, divided
• 1/2 tsp sea salt, plus more to taste
• 1/2 cup grated parmesan cheese, plus more for serving
• 3 tbsp unsalted butter, divided
• 500 g sirloin steak, cut into 1-inch cubes
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

20 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.