Elevate your Christmas dinner with this luxurious Christmas Steak that features perfectly cooked prime beef topped with festive herb butter and finished with a rich red wine reduction. This elegant main course offers a sophisticated alternative to traditional holiday roasts while delivering the special-occasion impact that Christmas dinner demands. The combination of beautifully seared steak with holiday-spiced compound butter and a glossy wine sauce creates restaurant-quality results that are surprisingly achievable at home. Whether you’re hosting an intimate Christmas dinner, celebrating with a small group, or simply want something extraordinary for your holiday table, this recipe serves 4 people and proves that sometimes the most memorable meals come from perfectly executed classics with festive flourishes.
Ingredients You’ll Need
For the steaks:
- 4 beef ribeye or strip steaks (10-12 ounces each, 1 1/2 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 tablespoons butter
For the Christmas herb butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/4 teaspoon flaky sea salt
For the red wine reduction:
- 2 tablespoons butter
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 1/2 cups dry red wine (Cabernet or Merlot)
- 1 cup beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
For garnish:
- Fresh rosemary sprigs
- Fresh cranberries (for color)
- Flaky sea salt
Selecting Perfect Steaks
Choose well-marbled ribeye or strip steaks at least 1 1/2 inches thick for the best results. Look for bright red color with creamy white fat marbling throughout. Thick steaks allow for perfect searing on the outside while maintaining a rosy, juicy interior.
Bringing to Room Temperature
Remove steaks from refrigeration 45 minutes to 1 hour before cooking. Room temperature steaks cook more evenly, preventing a cold center while the exterior overcooks. Pat completely dry with paper towels, as surface moisture prevents proper browning.
Preparing Christmas Herb Butter
In a small bowl, mix softened butter with parsley, rosemary, thyme, minced garlic, lemon zest, nutmeg, black pepper, and sea salt. Combine thoroughly until evenly distributed. Shape into a log using plastic wrap, then refrigerate until firm. The nutmeg adds subtle holiday warmth to the herb blend.
Seasoning the Steaks
Season steaks generously on both sides with coarse salt and freshly ground black pepper at least 30 minutes before cooking. This dry brining helps create an incredible crust while seasoning the meat throughout. Use more salt than you think necessary – much will be lost during cooking.
Preheating for Perfect Sear
Heat a large, heavy cast-iron skillet or stainless steel pan over high heat until smoking hot, about 5 minutes. The pan must be extremely hot to create the dark, caramelized crust that makes steakhouse-quality beef at home. Don’t rush this preheating step.
Searing the First Side
Add olive oil to the hot pan and immediately lay steaks in carefully, away from you to prevent oil splatter. Don’t move them for 3-4 minutes – let them develop a deep brown crust. Resist the urge to peek or adjust – proper searing requires patience and high heat.
Flipping and Basting
Flip steaks using tongs and sear the second side for 3-4 minutes. Add butter, smashed garlic cloves, thyme, and rosemary sprigs to the pan. Tilt the pan and use a spoon to baste the steaks continuously with the foaming herb butter for added flavor and richness.
Checking Temperature
Use an instant-read thermometer to check internal temperature: 120-125°F for rare, 130-135°F for medium-rare, 135-140°F for medium. Remember the temperature will rise 5-10°F during resting, so remove steaks slightly before your target temperature.
Resting for Juiciness
Transfer steaks to a cutting board or warm plates and tent loosely with foil. Let rest for 8-10 minutes – this crucial step allows juices to redistribute throughout the meat. Cutting too soon causes precious juices to run out onto the plate.
Making the Red Wine Reduction
While steaks rest, prepare the sauce in the same pan. Pour out excess fat, leaving about 1 tablespoon. Add butter and sauté minced shallots over medium heat for 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Deglazing and Building Sauce
Add red wine, scraping up all the browned bits from the bottom of the pan – these are pure flavor. Add beef stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 10-12 minutes until reduced by half and slightly syrupy.
Finishing the Sauce
Remove herb sprigs and bay leaf. Stir in balsamic vinegar and season with salt and pepper to taste. The sauce should coat the back of a spoon and have a glossy, rich appearance. For extra silkiness, swirl in a tablespoon of cold butter off the heat.
Plating and Presentation
Place each steak on a warm plate and top with a thick slice of the Christmas herb butter, which will melt beautifully over the hot meat. Spoon the red wine reduction around (not over) the steak to maintain the crust. Garnish with fresh rosemary sprigs and a few fresh cranberries for festive color.
Total Cooking Time
This elegant entrée requires approximately 1 hour and 30 minutes from start to finish, including 45 minutes for bringing steaks to room temperature, 20 minutes of active cooking time, 10 minutes of resting, and 15 minutes for sauce preparation. The timing is manageable while still feeling special and celebratory.
Serving and Nutritional Information
This recipe serves 4 people as a luxurious main course, with each serving containing approximately 685 calories. Each portion provides about 58 grams of protein, 46 grams of fat, and 6 grams of carbohydrates. The beef is rich in protein, iron, zinc, B vitamins, and provides all essential amino acids.
What to Serve With Your Christmas Steak
These elegant steaks pair beautifully with classic holiday sides like roasted Brussels sprouts with bacon, garlic mashed potatoes, creamed spinach, or roasted root vegetables. Horseradish cream sauce makes an excellent additional accompaniment for those who enjoy it. Yorkshire pudding adds British holiday flair.
Expert Tips for Steakhouse Results
Invest in an instant-read thermometer for perfectly cooked steaks every time. Guessing doneness leads to inconsistent results, while precise temperature monitoring ensures your preferred doneness. This is the single most important tool for steak success.
Don’t overcrowd the pan, which drops the temperature and causes steaming instead of searing. Cook steaks in batches if necessary, keeping finished ones warm in a low oven while you complete the rest. Proper searing requires space and intense heat.
Use high-quality beef for the best flavor and tenderness. Prime or choice grade makes a significant difference in marbling and taste. For special occasions like Christmas, the premium beef is worth the investment.
Wine Selection for Cooking
Use a wine you’d enjoy drinking for the reduction – avoid “cooking wine.” The wine’s quality directly impacts the sauce’s flavor. A good Cabernet Sauvignon, Merlot, or Malbec works beautifully, providing depth and richness without excessive tannins.
Make-Ahead Components
The Christmas herb butter can be made up to 1 week in advance and stored refrigerated, or frozen for up to 3 months. The red wine reduction can be made earlier in the day and gently reheated before serving. Only the steaks must be cooked just before serving.
Temperature Guide for Doneness
Rare: 120-125°F (cool red center), Medium-rare: 130-135°F (warm red center), Medium: 135-145°F (warm pink center), Medium-well: 145-155°F (slightly pink center), Well-done: 155°F+ (no pink). Most chefs recommend medium-rare for optimal flavor and tenderness.
Alternative Cuts
While ribeye and strip steaks are recommended, tenderloin (filet mignon) works beautifully for more delicate texture, or try bone-in ribeye (cowboy steak) for dramatic presentation. Each cut brings different characteristics while working with this preparation method.
Compound Butter Variations
Create different flavored butters by changing herbs and additions: try blue cheese and walnut, truffle and thyme, or smoked paprika and garlic. Each variation creates unique flavor profiles while maintaining the elegant presentation.
Storage and Reheating
Leftover steak keeps refrigerated for up to 3 days. For best results, slice thin and reheat gently in the microwave or let come to room temperature and serve in salads. Avoid high heat reheating, which overcooks the meat and makes it tough.
Troubleshooting Common Issues
If steaks aren’t developing a crust, the pan isn’t hot enough or there’s too much moisture on the surface. If cooking unevenly, steaks may be too cold or too thin. If sauce is too thin, reduce longer; if too thick, add more stock. If meat is tough, it may be overcooked or cut from a less tender portion.
