1. !Steaks
2. Place steaks, red wine and rosemary into a zip lock bag and allow to marinate for at least 2 hours and up to overnight. You can also freeze them like this and upon defrosting them they will soak up even more of the marinade.
3. Pat the steaks dry to get any access moisture off of them: remember a dry steak is a nicely seared steak. Season liberally with salt and pepper.
4. Place some coconut oil or any other high temperature cooking fat into a cast iron skillet or any other skillet that has a thick bottom. Turn to high heat.
5. Places steaks into the skillet and allow to sear for 3-5 minutes per side. This will give you a nice medium rare. Remove off the heat and cover loosely with foil so it can rest.

Creamy Polenta

1. Bring 3 cups of milk to a boil. Once you have reached a boil, add in the polenta and stir with a whisk for 5 minutes or until smooth and creamy. If you need it creamier, add a bit more milk.
2. Remove off of the heat and add in cream cheese and Parmesan. Taste for seasoning and adjust if necessary. Set aside.

Poaching Eggs

2. While the pan is heating up, fill up a medium pot with water and add the vinegar. Allow to come to a simmer, then reduce heat so that you can see bubbles only at the bottom of the pot.
3. Place each egg into a ramekin.
4. Once the water is just barely simmering (bubbles at the bottom of the pot only) using a spatuala or a wooden spoon, create a little tornado in the water by swirling your spatula in a circular motion.
5. Gently pour the egg right into that tornado center and allow to cook for 3-4 minutes or until center looks firm.
6. Remove from the water with a slotted spoon onto another plate very gently. Season with salt and freshly ground pepper.
7. !Plating
9. Place the polenta on the bottom of a plate or a skillet. If it needs to be more creamy just add a bit more milk.
10. Place steak on top of the polenta and add the poached egg right on top of the steak