Step 1: Prepare the Steaks

The first step in preparing your Christmas steak is to bring the meat to room temperature. Take the steaks out of the refrigerator about 20-30 minutes before cooking. This ensures even cooking and prevents the steak from becoming tough.

While the steaks are warming up, pat them dry with paper towels to remove any moisture. This will help the steak achieve a good sear. Season both sides generously with salt and freshly ground black pepper.

Step 2: Sear the Steak

In a large skillet (preferably cast iron) or heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-high heat. You want the pan to be very hot before adding the steak, as this will give the meat a beautiful caramelized crust.

Add the steaks to the pan, making sure they’re not touching to ensure they sear evenly. Let the steaks cook without moving them for about 3-4 minutes on the first side. You should hear a nice sizzle when the meat hits the pan.

Flip the steaks and add 2 tablespoons of butter, crushed garlic, and a few sprigs of fresh thyme (or rosemary) to the pan. Use a spoon to baste the steaks with the melted butter as they cook for another 3-4 minutes. This basting process adds flavor and ensures the steaks stay juicy.

Step 3: Check for Doneness

For perfect steak, you’ll need to monitor the cooking time based on your desired level of doneness. Use a meat thermometer to ensure the steak reaches the ideal internal temperature:

• Rare: 120-125°F (48-52°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-well: 150-155°F (66-68°C)
• Well-done: 160°F+ (71°C+)

Once your steaks have reached the desired temperature, remove them from the pan and set them aside to rest for 5-10 minutes. Resting the meat helps retain the juices, making it more flavorful and tender.

Step 4: Make the Sauce

While the steaks are resting, it’s time to prepare the sauce. In the same skillet, remove any excess fat, leaving behind the delicious fond (the browned bits left in the pan). Add 1/4 cup of red wine (if using) and cook for 1-2 minutes, scraping the fond with a wooden spoon to release all the flavors.

Next, add the beef stock, balsamic vinegar, Dijon mustard, and brown sugar. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce thickens slightly and reduces by about half.

Once the sauce is ready, whisk in 1 tablespoon of butter for richness and smoothness. Season with salt and pepper to taste.

Step 5: Serve the Steak

To serve, place the steaks on a platter or individual plates. Drizzle the sauce over the top, or serve it on the side for dipping. Pair with your favorite sides such as creamy mashed potatoes, roasted vegetables, or sautéed mushrooms.

For an extra festive touch, garnish with fresh herbs like parsley or rosemary. This dish is truly a showstopper and will look as impressive as it tastes.