Polenta Double-Team Action Part 2 - Steaky Steak Steak

Oh man I love the steak.

In this second instalment of our series on the wonderful things you can do with polenta, we'll be looking at what you can do with the leftovers from the previous recipe.  Formed into a cake and fried like bubble and squeak, it develops an awesome coating, making it crispy on the outside and smooth and creamy on the inside (like an armadillo).  Serve it with some seared cow and it's business time.

Ingredients (to serve one):

• 1 x well hung rump steak
• Handful of cooked polenta with parmesan from the previous recipe
• Handful of fresh leafy green veg, like kale
• 1 x clove of garlic
• 2 x rosemary sprigs
• Salt and freshly ground black pepper
• Drizzle of olive oil
• Few knobs of butter
• Splash of red wine to deglaze

Method:

1. Get your meat out of the fridge at least half an hour in advance to allow it to adjust to room temperature.
2. Heat a frying pan up - you want it REALLY hot - and get your other ingredients ready to go.  That means smashing the garlic clove, forming a nice flat hockey-puck type shape with your polenta and smashing the garlic clove with your palm heel.
3. Heat another frying pan up on more of a medium heat and cook your polenta in olive oil or butter for a few minutes on each side until it's crispy.
4. Season the steak on one side with salt and a liberal amount of black pepper - beef and pepper are best friends, like Kerry Katona and every plumber in Cheshire.
5. When the pan is up to heat, drizzle a bit of olive oil in - don't worry about smoke, smoke is good (forget what they told you at school).  Assuming your steak is about 1 inch thick (that's not a euphemism), sear the steak on the seasoned side for 1 and 1/2-2 minutes for rare meat (go on my son!), 3 for medium rare (eh... ok) and 4 for well done (hang your head in shame).  DO NOT TOUCH THE STEAK UNTIL THIS PART IS FINISHED.
6. When that side is cooked to your liking, season the other side, flip the steak and cook the other side for the same amount of time.  Chuck the butter, garlic and rosemary into the pan too.  When it's done, baste it and remove the steak to a warm plate.
7. Deglaze the pan with the red wine, pour the jus all over the steak and serve with the polenta and some steamed veg of some sort!