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Seared Steak with Parmesan Polenta and Brussels Sprouts

Hot-pan Brussels sprouts and steady-stirred Parmesan polenta make a balanced landing for cast-iron seared sirloin.

Seared sirloin rests over creamy Parmesan polenta beside browned Brussels sprouts.

This plate is built around three textures: a deeply browned steak crust, polenta that stays soft and spoonable, and Brussels sprouts with crisp cut faces. The oven and stovetop run in parallel so each component reaches the table warm.

Give the sprouts direct heat

Preheating the sheet pan gives the sprouts an immediate sizzle when they land. Setting their cut faces down creates a broad contact area, while a little space around each half lets moisture escape instead of steaming the vegetables.

Build a smooth, creamy base

A slow stream of cornmeal into simmering stock gives the whisk time to break up small clumps. Once the mixture thickens, steady stirring keeps the bottom from catching and helps the grains soften evenly.

Brussels sprouts roast cut-side down as cornmeal is whisked into simmering stock. — Sprouts roast cut-side down as a smooth stream of cornmeal enters simmering stock.

Sear, then baste

A very hot cast-iron skillet builds a brown crust before the butter enters the pan. Lowering the heat for the garlic-thyme baste helps the butter foam and flavor the meat without scorching.

Keep the components on schedule

Let the polenta simmer while the sprouts roast, then cover it over the lowest heat as the steaks cook. If it tightens before plating, stir in a small splash of warm stock to return it to a soft, spoonable texture.

A browned steak crust, soft Parmesan polenta, and crisp Brussels sprout edges show the finished textures. — A browned steak rests beside creamy polenta and sprouts with crisp golden faces.

Serve while textures hold

After the steak has rested, spoon the polenta onto warm plates and place the meat and sprouts alongside. Chives add a clean onion note, and prompt serving keeps the sprouts crisp and the polenta creamy.

Seared Steak with Parmesan Polenta and Brussels Sprouts

4 servings

45 minutes total

Ingredients

• 1 1/2 lb sirloin steaks
• 1 1/4 lb Brussels sprouts
• 2 tbsp extra-virgin olive oil
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 4 cups low-sodium chicken stock
• 1 cup coarse yellow cornmeal
• 4 tbsp unsalted butter, divided
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp neutral high-heat oil
• 2 garlic cloves, lightly crushed
• 2 fresh thyme sprigs
• 2 tbsp thinly sliced fresh chives

Method

Heat the oven and pan
Set a rack in the center and heat the oven to 450 F with a rimmed sheet pan inside; the preheated metal gives the sprouts a head start on browning.
Look for: The oven is fully heated and the sheet pan is hot enough to sizzle a drop of oil.
Prepare the sprouts
Trim the Brussels sprouts and halve them through the stem, then toss with the olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until lightly coated.
Look for: Each sprout has a thin sheen of oil and the seasoning is evenly distributed.
Roast cut-side down
Carefully spread the sprouts cut-side down on the hot sheet pan and roast for 20 to 25 minutes, turning once near the end, until the flat faces are deeply browned and the centers are tender.
Look for: The cut faces are dark golden with crisp edges and a knife slips into the stems.
Start the polenta
Bring the chicken stock to a gentle simmer in a heavy saucepan, then whisk in the cornmeal in a slow, steady stream so it stays smooth rather than forming lumps.
Look for: The stock bubbles gently and the cornmeal disappears into a smooth, loose mixture.
Cook the polenta and season steak
Lower the heat and cook the polenta, whisking often at first and stirring as it thickens, until tender and creamy; meanwhile pat the sirloin dry and season both sides with the remaining salt and pepper.
Look for: The polenta is soft with no gritty cornmeal bite, and the steaks have a dry, evenly seasoned surface.
Finish the polenta
Stir 2 tbsp butter and the Parmesan into the polenta until glossy, then cover over the lowest heat; remove the browned Brussels sprouts from the oven and keep them warm nearby.
Look for: The cheese melts fully and the polenta slowly settles back after each stir.
Sear the steaks
Heat a cast-iron skillet over medium-high until very hot, add the neutral oil, and sear the steaks without crowding for 3 to 4 minutes per side, adjusting the heat if the fond begins to scorch.
Look for: The first side releases with a dark brown crust and the pan sizzles steadily after each turn.
Baste and check doneness
Reduce the heat to medium, add the remaining 2 tbsp butter with the crushed garlic and thyme, and baste the steaks with the foaming butter until the thickest steak registers 145 F on an instant-read thermometer.
Look for: The butter smells nutty rather than burnt and the thermometer reaches 145 F at the center of a steak.
Rest the steak
Transfer the steaks to a cutting board and rest for at least 3 minutes so the juices settle; discard the garlic and thyme from the skillet and keep the polenta covered.
Look for: The steaks rest undisturbed and the polenta remains soft rather than forming a skin.
Plate and serve
Spoon creamy polenta onto four warm plates, add a steak and browned Brussels sprouts to each, and finish the polenta with the sliced chives before serving promptly.
Look for: Each plate has a generous bed of creamy polenta, a rested steak, and sprouts with crisp browned faces.