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Grilled New York Steak

Perfectly pink New York steak lounges on a cloud of savory Parmesan polenta in a dish that’s date night and Instagram worthy.


3 cups water
2 cups milk
¼ teaspoon ground pepper
1 teaspoon salt (or more to taste)
1 cup coarse ground corn polenta
1 cup grated Parmesan
½ cup butter, unsalted

Wild Mushroom Saut©:
1 tablespoon olive oil
2 cups wild mushrooms, thickly sliced
1 tsp garlic, minced
1 shallot minced, about 2 Tbsp.
Salt and pepper to taste
½ cup red wine
¼ cup beef demi glace
¼ cup butter, unsalted
¼ cup Italian parsley minced

¼ cup balsamic reduction glaze, (buy at grocery store, thick balsamic vinegar)


  1. Prepare sides in advance, or as steaks grill.
  2. Season the steaks with salt and pepper and set on medium high grill. Grill steaks to desired doneness.
  3. Prepare polenta.
  4. In a heavy saucepan, bring water, milk, salt and pepper to a simmer. Whisk continuously as you add polenta. Continue to stir until mixture begins to thicken. Turn heat to very low and cook, stirring frequently to prevent scorching. If mixture becomes too thick to stir, add some more water. Different types of polenta vary in grind, so may vary in how much water they absorb. When mixture is very thick and polenta granules are tender, remove from heat and stir in cheese and butter. Hold warm.

Prepare mushroom saut©

  1. In saut© pan heat olive oil, add mushrooms, garlic and shallots and saut© for 3-4 minutes until pale golden brown. Season with salt and pepper, then deglaze with the red wine. Next add beef demi glace and butter and stir until incorporated and slightly reduced. Stir in parsley.
  2. Place a soft mound of polenta on plate, lay steak across one side and sauce over with mushroom saut©. Drizzle balsamic glaze around plate.

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