Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Sear and roast (pan method)

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tablespoons olive oil. When shimmering, add steaks and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add 2 tablespoons unsalted butter, 2 rosemary sprigs and 2 crushed garlic cloves. Tilt pan and spoon melted butter over steaks (baste) for 1–2 minutes. For medium-rare, cook until an instant-read thermometer reads 125–130°F (52–54°C); for medium, 135°F (57°C). If steaks are thick, finish in a preheated 400°F oven for 4–6 minutes after initial sear. Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly against the grain.

Creamy Rosemary Polenta

Bring liquids to a simmer

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 teaspoon salt and 1 teaspoon finely chopped fresh rosemary.

Whisk in polenta and cook

Slowly whisk 1 cup fine cornmeal (polenta) into the simmering liquid to avoid lumps. Reduce heat to low and continue to cook, stirring frequently, for 20–25 minutes until thick and creamy. If polenta thickens too much, add up to 1/2 cup additional milk or water to reach a spoonable consistency.

Finish with butter and cheese

Off the heat, stir in 2 tablespoons unsalted butter and 1 cup freshly grated Parmesan until melted and smooth. Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste. Keep warm while finishing steak and jus.

Sherry Jus

Sauté shallot

In the skillet used for the steaks (wipe out excess fat leaving browned bits), set over medium heat and add 1 finely minced shallot. Sauté for 1–2 minutes until translucent and fragrant, scraping up browned bits from the pan.

Deglaze with sherry

Add 1/2 cup dry sherry to the pan to deglaze. Increase heat slightly and simmer for 2–3 minutes until reduced by about half.

Add stock and reduce

Add 1 cup beef stock and 1 sprig fresh thyme (optional). Simmer gently for 6–8 minutes until the sauce reduces and slightly thickens to a glossy jus.

Mount with butter and season

Remove thyme sprig. Off the heat, whisk in 2 tablespoons cold unsalted butter, one cube at a time, to emulsify and gloss the jus. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Tomato Salad

Combine salad ingredients

In a bowl, combine 2 cups halved cherry tomatoes (or chopped ripe tomatoes), 1/2 cup finely chopped flat-leaf parsley, and 1/4 cup finely sliced red onion.

Dress the salad

Toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Let sit 10 minutes at room temperature to allow flavors to marry.

Assembly & Finishing

Plate polenta

Spoon a generous mound of creamy rosemary polenta onto each warm plate, spreading slightly to create a bed for the steak.

Slice steak and arrange

Thinly slice rested New York strip steaks against the grain. Fan slices over the polenta, arranging attractively.

Add tomato salad and jus

Spoon a couple of tablespoons of tomato salad beside the steak and polenta. Drizzle 2–3 tablespoons of the warm sherry jus around and slightly over the steak (not over the salad).

Garnish and season

Scatter 2 tablespoons chopped flat-leaf parsley over the dish. Finish with a light drizzle of olive oil and sprinkle about 1 teaspoon flaky Maldon salt across the steak slices for texture and finish.