Santa's Steak Dinner Recipe

Bring steaks to room temperature and season

Remove the steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry with paper towels. Rub each steak with 1 tablespoon olive oil. Sprinkle 1 tablespoon kosher salt per steak (adjust to taste), then evenly coat with ground black pepper and garlic powder on both sides.

Preheat pan and oven

Preheat oven to 400°F (200°C). Place a heavy cast-iron skillet over high heat for 5 minutes until smoking hot.

Sear steaks

Add 2 tablespoons olive oil to the hot skillet and swirl to coat. Carefully place the steaks in the skillet using tongs, laying them away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Finish in oven with aromatics

Add 2 tablespoons butter, smashed garlic cloves and thyme sprigs to the skillet. Transfer the skillet to the preheated oven. Roast for 4–7 minutes depending on thickness and desired doneness: about 4–5 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–7 minutes for medium. Spoon pan juices and melted butter over the steaks once or twice while in oven.

Rest steaks

Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute. Reserve skillet with fond for the pan sauce.

Sauté shallot

Place the skillet used for steaks over medium heat (be careful: handle will be hot). If the skillet is very dry, add 1 tablespoon olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 1–1.5 minutes, scraping up browned bits from the bottom with a wooden spoon.

Deglaze and reduce

Add the red wine to deglaze, scraping the pan to lift fond. Let wine simmer and reduce by about half, about 2–3 minutes.

Add stock and finish

Stir in beef stock and Dijon mustard. Simmer gently until sauce thickens slightly, about 2–3 more minutes. Whisk in heavy cream, then remove from heat and whisk in cold cubed butter, one cube at a time, to emulsify and make a glossy sauce. Taste and adjust seasoning with a pinch of salt and pepper.

Serve

Spoon the warm red wine sauce over rested steaks or serve on the side.

In a small bowl combine softened butter, chopped parsley, chives, lemon zest, sea salt and black pepper. Mix until fully incorporated and shape into a log on plastic wrap if preparing ahead. Place a pat (about 1 tablespoon) of the herb butter on each rested steak to melt just before serving.

Preheat oven and prepare potatoes

While steaks come to room temperature, preheat the oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil, chopped rosemary, minced garlic, kosher salt and black pepper so they are evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, until tender and golden brown with crisp edges. Shake the pan once halfway through for even browning.

Finish

Remove potatoes from oven and taste for seasoning; add a final pinch of salt if needed. Keep warm until serving.

Sauté garlic

In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced garlic and cook until fragrant and just golden, about 30–45 seconds. Do not burn.

Wilt greens

Add the chopped kale or Swiss chard and toss to coat with oil and garlic. Cook, stirring frequently, until greens are wilted and tender, about 4–6 minutes depending on volume.

Season and finish

Season with salt, red pepper flakes and lemon juice. Toss and remove from heat. Keep warm until plating.

Slice steaks against the grain if serving family-style, or serve whole. Plate two steaks (or one per person) with a portion of roasted potatoes and sautéed greens. Spoon red wine pan sauce over the steak and add a pat of winter herb butter if using. Garnish with additional thyme sprigs for a festive touch.