11 Holiday-Worthy Steak Recipes to Impress Your Guests

Nothing says “holiday celebration” quite like a perfectly cooked steak. Whether you’re aiming for a rich, tender cut or a dish with bold flavors to match the season, a well-prepared steak can be the star of any festive meal. These holiday-worthy steak recipes are designed to impress your guests with minimal fuss and maximum flavor, from classic options like filet mignon to creative twists that bring seasonal ingredients to the forefront.

Garlic Herb Butter Ribeye Steak

For a rich and aromatic Garlic Herb Butter Ribeye, start with a quality ribeye, seasoned generously with salt and pepper. In a cast-iron skillet, sear the steak on high heat for about 4 minutes per side, aiming for a beautiful crust. While the steak is cooking, make a garlic herb butter by combining softened butter, minced garlic, fresh rosemary, thyme, and parsley. Once the steak reaches your desired doneness, remove from heat and top with a generous dollop of the garlic herb butter. Let it melt over the steak for a burst of flavor in every bite; serve with roasted potatoes for an unforgettable holiday meal.

Classic Filet Mignon with Red Wine Sauce

For a simple yet elegant Classic Filet Mignon with Red Wine Sauce, season filets with salt, pepper, and a touch of olive oil. Sear the filets in a hot skillet for 3-4 minutes on each side, then transfer to an oven preheated to 400°F for about 5 minutes for a medium-rare finish. In the same pan, add minced shallots and garlic, then pour in red wine and beef broth to deglaze, reducing until slightly thickened. Serve the steak topped with this rich sauce, creating a dish that pairs beautifully with creamy mashed potatoes or roasted vegetables.

Peppercorn-Crusted New York Strip

A Peppercorn-Crusted New York Strip brings bold flavor to your holiday table. Coat both sides of a New York strip steak with cracked black pepper and a sprinkle of salt. In a hot skillet, cook the steak in melted butter for 4-5 minutes per side until medium-rare, then set aside to rest. Deglaze the pan with a splash of cognac and add a touch of cream to create a smooth, peppery sauce. Serve the steak sliced and drizzled with the sauce, offering a restaurant-quality dish perfect for holiday gatherings.

Balsamic Glazed Flank Steak

For a tender Balsamic Glazed Flank Steak, marinate the flank steak in a mixture of balsamic vinegar, honey, minced garlic, and a dash of soy sauce for at least 30 minutes. Grill or pan-sear the steak for 5-6 minutes on each side for a medium doneness, then brush with additional marinade as it cooks to build up a rich glaze. Allow the steak to rest before slicing thinly against the grain, serving with roasted seasonal veggies to complete this flavorful, holiday-ready meal.

Coffee-Rubbed Sirloin Steak

Add an unexpected twist with a Coffee-Rubbed Sirloin Steak, blending ground coffee, brown sugar, salt, and smoked paprika for the rub. Coat the sirloin generously with the coffee mixture, then sear in a hot skillet with a drizzle of olive oil for 4 minutes per side. Finish the steak in a preheated oven at 400°F for 5-6 minutes, allowing the coffee’s subtle bitterness to complement the steak’s natural richness. Serve with grilled asparagus or a light salad for a unique and holiday-worthy main course.

Rosemary Garlic T-Bone Steak

For a hearty and flavorful Rosemary Garlic T-Bone Steak, begin by seasoning the T-bone with salt, pepper, and fresh rosemary. Sear the steak in a cast iron skillet with crushed garlic and a knob of butter, letting the flavors infuse as it cooks for about 5 minutes on each side. Baste the steak with the melted butter and garlic for extra flavor, then let it rest before slicing. Serve this aromatic steak with your favorite holiday sides, like roasted Brussels sprouts and potatoes.

Chimichurri Skirt Steak

A zesty Chimichurri Skirt Steak brings vibrant flavor to your holiday menu. Start by making a chimichurri sauce with fresh parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Grill or pan-sear the skirt steak for 3-4 minutes on each side until medium-rare, then let it rest before slicing. Drizzle the chimichurri sauce over the sliced steak, creating a lively, herby contrast to the rich meat that’s perfect for impressing guests.

Porcini-Crusted Filet Mignon

For an earthy Porcini-Crusted Filet Mignon, grind dried porcini mushrooms with salt, pepper, and garlic powder, then coat the filet generously. Sear in a hot skillet with butter for about 3-4 minutes per side. Finish in the oven at 400°F for a perfect medium-rare steak with a crunchy, flavorful crust. Serve with a red wine reduction sauce and mashed potatoes to complete this upscale holiday recipe.

Roasted Beef with Herb Bread Crust

To make this Roasted Beef with Herb Bread Crust, start with a beef tenderloin or prime rib, seasoned with salt and pepper. For the crust, combine breadcrumbs with chopped fresh herbs like rosemary, thyme, and parsley, along with minced garlic, a bit of Dijon mustard, and softened butter until it forms a paste-like consistency. Rub this mixture evenly over the beef, pressing it gently to adhere to the surface. Roast in a preheated oven at 425°F for about 15-20 minutes to form a nice crust, then reduce the temperature to 350°F and continue roasting until the beef reaches your desired doneness—about 20 minutes more for medium-rare, depending on the size of the roast. Let the roast rest for 10-15 minutes before slicing to ensure juicy, flavorful servings. Serve with a side of roasted vegetables or creamy mashed potatoes for an elegant, holiday-worthy dish.

Simple Garlic Butter Strip Steak

A Simple Garlic Butter Strip Steak requires just a few ingredients for maximum flavor. Season a strip steak with salt and pepper, then sear in a hot skillet with a pat of butter. Add minced garlic and fresh thyme, basting the steak with the melted butter and garlic for about 4 minutes per side. Let it rest briefly before serving. This dish pairs beautifully with mashed potatoes or steamed green beans for a classic holiday meal.

Dry-Aged Barbecue Roast Beef

To make Dry-Aged Barbecue Roast Beef, start with a dry-aged ribeye roast, ideally aged for about 30 days for enhanced tenderness and flavor. Season the roast generously with a mix of salt, black pepper, smoked paprika, garlic powder, and a hint of cayenne pepper for extra heat. Preheat a grill or smoker to around 250°F, adding wood chips like hickory or mesquite for a smoky flavor that complements the dry-aged beef. Place the roast on the grill, cooking it low and slow for about 3-4 hours, or until it reaches an internal temperature of 130°F for medium-rare. Let the beef rest for at least 20 minutes after removing it from the heat, allowing the juices to redistribute. Slice and serve with barbecue sauce on the side, along with grilled or roasted seasonal vegetables for a full, hearty meal.

This article originally appeared on RetailShout.

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