Season steak with oil and coat with Cracked Black Pepper, Garlic and Sea Salt Seasoning about 10 minutes before cooking. Hold for service.
Place stock in pot and bring to boil. Reduce heat to simmer and add polenta, stirring with whisk to ensure polenta is fully incorporated.
Add butter, Parmesan, and Cracked Black Pepper, Garlic and Sea Salt Seasoning. Cook and stir until well blended and polenta has thickened, about 3 minutes.
Pour cooked polenta onto parchment-lined baking sheet, spreading evenly to 1/4- to 1/2-inch (1-cm) thick. Cover with plastic wrap and allow to cool completely at least 2 hours or overnight.
Roasted Red Pepper Sauce
Preheat oven to 400°F (205°C). Line sheet pan with parchment. Cut top off each head of garlic to expose cloves and drizzle with half of the olive oil. Wrap tightly in aluminum foil. Drizzle remaining olive oil over red pepper and place both on prepared sheet pan. Roast about 40 minutes until garlic and peppers are tender. Cool slightly.
Remove roasted garlic from peels and peel skin from red pepper. Place red pepper and garlic in food processor and puree until smooth. Add Greek yogurt, tomato paste, and seasoning, pulsing to combine well. Hold for service.
Slice the cooled polenta into fries. Set fryer to 350°F (175°C). Working in batches to prevent fries from sticking together, fry about 4 to 5 minutes or until golden and crispy. Drain well.
Over hot grill or cast-iron pan, cook steak until desired doneness (about 6 to 8 minutes for medium). Allow steak to rest for 5 minutes before slicing.
Serve sliced steak, sprinkled with additional Seasoning, if desired, along with hot polenta fries and roasted red pepper sauce.