Butter-Basted Rib Eye with Polenta Fries

• 1 rib-eye steak 
• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 4 Tbsp. unsalted butter
• 5 garlic cloves
• 3 sprigs rosemary

For the fries:

• 600ml vegetable stock
• 120g polenta
• 50g Zanetti Parmigiano Reggiano, grated 
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp garlic powder

• Season steak with salt and pepper
• Heat a medium pan over medium-high for 2-3 minutes. Coat pan with olive oil and cook steak, turning every 2–3 minutes, for a period of 10–15 minutes.
• Reduce heat to medium. Then add the butter, garlic, and rosemary. Tilt pan and move steak to one end allowing the garlic and rosemary to slide down into the butter. Spoon the butter over steak repeatedly for about 2-3 minutes. Remove steak and leave to rest for 15-20 minutes

For the Fries:

• To a pot, add the stock and polenta and stir well. Once it reaches boiling point, lower the heat and simmer for a few minutes, whisking throughout. Next, add the Zanetti Parmigiano-Reggiano cheese, garlic powder, thyme and oregano. Stirring well.
• Add the polenta mixture to a butter-greased baking pan. Use the back of a spoon to spread evenly.
• Place in the fridge for 2-3 hours.
• Once removed, turn over onto a kitchen board, and slice the polenta into desired size.
• Line a baking pan with baking paper, and place the polenta strips over. Use a brush to evenly coat the strips with olive oil, and place in a preheated oven at 200C. Bake for about 12-15 minutes per side.
• Slice steak and season with pepper and salt. Serve with seasoned polenta fries, and a garlic or dip of choice.