Parmesan Crusted Strip Steak

Simply salt and pepper your steaks. Sear them over medium/high heat in a cast iron pan in butter with a splash of neutral oil. Cook your polenta as directed using water, cornmeal, salt and, if you prefer, EVOO or butter. Toss the fresh asparagus in a little EVOO and salt, then broil it 8” from the broiler. Allow steaks to rest. Shave parmesan over the steaks and use a torch to melt and create the parmesan crust (this can also be done in the broiler!).