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1
Season steak generously with salt and pepper. Rub with 2 minced cloves garlic and 1 tablespoon olive oil. Set aside at room temperature.
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2
Heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat until butter is foaming. Add 2 minced cloves garlic and cook, stirring, until garlic is fragrant, about 1 minute. Add chicken stock and bring to a boil over high heat. Whisking constantly, slowly add polenta in a thin stream. Reduce heat to a bare simmer. Cover and cook, stirring frequently, until polenta is completely tender and creamy, about 40 minutes, adding water as necessary to keep it loose.
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3
When polenta is fully cooked, stir in heavy cream, Parmesan cheese, and remaining 2 tablespoons butter. Season to taste with salt and pepper. Cover and keep warm.
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4
Heat remaining tablespoon olive oil in a large cast iron or stainless steel skillet over high heat until lightly smoking. Add steak in a single layer and cook, turning frequently, until well browned on both sides and center of steak registers 110u00b0F for medium-rare or 115u00b0F for medium, 6 to 8 minutes total. 1 minute before steak is done, add tomatoes to pan. Remove steaks and set aside. Add chilies, scallions, and remaining 2 minced cloves garlic to pan. Add 1/4 cup water and scrape up browned bits. Continue cooking, stirring frequently, until tomatoes burst and release their juices. Season to taste with salt and pepper. Stir in lemon juice and soy sauce off heat, adding water as necessary to reach a creamy sauce-like consistency.
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5
To serve, transfer polenta to a pre-heated plate. Slice steak thinly against the grain. Transfer to polenta, top with blistered tomatoes and pan sauce, sprinkle with herbs, and serve.
