Heat olive oil in a cast-iron skillet over high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Grits Preparation

Cook the Grits

In a saucepan, bring water to a boil. Add salt and gradually whisk in the grits. Reduce heat to low and simmer, stirring occasionally, until thickened, about 20 minutes.

Add Butter and Cheese

Stir in butter and cheddar cheese until melted and creamy. Keep warm.

Collard Greens Preparation

Sauté the Greens

In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add collard greens and cook until wilted.

Add Broth and Simmer

Add vegetable broth and red pepper flakes. Cover and simmer for about 15-20 minutes until tender. Season with salt to taste.

Sauce Diablo Preparation

Make the Sauce

In a saucepan, heat olive oil over medium heat. Add shallots and garlic, and sauté until soft. Stir in tomato paste and cook for another minute.

Add Liquids

Pour in red wine and chicken broth. Bring to a boil, then reduce heat and simmer until thickened. Add hot sauce to taste.