Florentine Steak and Polenta

Servings: 4

Prep Time: 5 minutes

Cook Time: 35 minutes


Ingredients for Steak:

  • 1 – 3 pound T-bone or porterhouse steak
  • 3 sprigs fresh rosemary
  • 6 fresh sage leaves
  • 2 tablespoons olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Ingredients for Polenta:

  • 2 ½ cups no-salt added chicken stock
  • ½ cup polenta (coarsely ground cornmeal)
  • 3 tablespoons butter
  • ¼ cup grated Parmigiano Reggiano, plus more for garnishing
  • 2 tablespoons fresh chives, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, as needed


  1. Place the steak on a paper towel lined plate and allow to come to room temperature, at least 30 minutes but up to 1 hour before cooking.
  2. For the polenta: Bring the chicken stock to a boil in a medium saucepan.
  3. While whisking, add the polenta along with about 2 teaspoons of salt.
  4. Reduce the heat to low and simmer covered, for 25-30 minutes, until the polenta is cooked through.
  5. Remove the pan from the heat and stir in the butter and parmigiano.
  6. Stir in the chives and season to taste with salt and pepper.
  7. For the steak: Heat a large cast iron or saute pan over medium heat. If needed, pat the steak dry with more paper towels then season both sides with a generous amount of salt and pepper.
  8. Gather the herbs in a bunch and tie with twine (or just hold them together tightly). Use this bundle to brush the steak with olive oil on both sides.
  9. Carefully lay the steak in the pan and cook until a nice, hard crust has developed, approximately 14 minutes. Flip and cook on the other side for approximately 10 minutes. This should get you to medium rare so add extra time if you like your steak cooked longer.
  10. Transfer to a cutting board and cover with foil; allow the steak to rest for 10 minutes while you reheat and finish the polenta. Slice the steak and serve with the polenta.



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