Strip Steak With Polenta and Prosciutto: 20-Minute Recipe - WSJ

Generously season steaks with salt and pepper. Set aside at room temperature. Fill a medium pot with 6 cups water, bay leaves and a good pinch salt. Bring water to a boil over high heat. Reduce heat to medium so water briskly simmers. Whisk in polenta and cook, stirring, until thick but still pourable, about 7 minutes. If necessary, add water to loosen. Stir in Parmesan and 4 tablespoons butter. Season with salt and, if necessary, extra cheese and butter. While polenta cooks, set a large, heavy sauté pan over high heat. Once very hot, pour in oil and lay in meat. Sear until well browned, 3-4 minutes. Flip steaks and add remaining butter, 2 rosemary branches and sear until well browned all over and medium-rare within, about 3 minutes more. Transfer meat to a plate lined with remaining rosemary branches. Drizzle olive oil over steaks and let meat rest at least 5 minutes. To serve: Slice steaks across the grain into 2-inch-thick pieces. Ladle polenta onto 4 plates and arrange steak slices over polenta. Pour any juices and oil accumulated on plate with rosemary branches over steak. Top each plate with 2 slices prosciutto and serve.