Christmas Steak Recipe

This festive Christmas Steak Recipe features a colossal bone-in porterhouse seared to crusty perfection and bathed in garlic-thyme butter. Dressed in a vibrant duo of smoky salsa roja and fresh, herbaceous chimichurri, the meat offers a stunning red-and-green presentation. It is the ultimate shareable centerpiece for a holiday feast, delivering steakhouse luxury right to your dining room table.

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Christmas Steak Ingredients

The Salsa Roja (Red):

• 2 small plum tomatoes: Boiled to soften the skins and concentrate flavor.
• Aromatics: 2 cloves garlic, 1/2 small white onion, and 1 small jalapeño (seeded) provide a savory, spicy base.
• 1/4 teaspoon red wine vinegar: For a bright acidic finish.

The Chimichurri (Green):

• 1 cup fresh herbs: A mix of parsley and cilantro, packed tight.
• 2 tablespoons fresh oregano: Adds an earthy depth.
• 1/4 cup ice cubes: The secret ingredient that shocks the herbs, keeping the sauce vividly green.
• Acid & Fat: 3 tbsp red wine vinegar and 1/4 cup + 2 tbsp extra-virgin olive oil.
• 1 jalapeno: For heat.

The Steak:

• One 2-pound bone-in porterhouse steak: About 2 inches thick. This cut offers both the tenderloin (filet) and the strip steak in one massive piece.
• 3 tablespoons unsalted butter: Cubed, for the final baste.
• Aromatics: 3 cloves garlic and 2 sprigs fresh thyme.
• Coarse Salt & Pepper: Essential for the crust.

How To Make Christmas Steak

1. Make the Salsa Roja: In a saucepan, boil the tomatoes, garlic, jalapeño, and onion in water for 15-20 minutes until soft. Drain well. Blend until smooth. Stir in the vinegar, season with salt and pepper, and chill.
2. Blend the Chimichurri: Add the vinegar, garlic, and salt to a blender; pulse until smooth. Add the parsley, cilantro, oregano, jalapeño, and ice cubes. Blend on medium. With the motor running, slowly drizzle in the olive oil until emulsified. The ice keeps the sauce bright green. Chill.
3. Prep the Steak: Let the steak sit at room temperature for 30 minutes. Preheat your broiler with the rack 6 inches from the heat. Pat the steak bone-dry and coat generously with salt and pepper until it looks white—this creates the crust.
4. The Hard Sear: Heat a large cast-iron skillet over medium-high heat with canola oil until smoking. Sear the steak for 4 minutes per side until deeply browned and crusty. Remove to a cutting board.
5. Carve and Reassemble: Cut the strip steak and the filet off the bone. Slice the meat across the grain into thick strips. Presentation Trick: Place the bare bone back into the center of the skillet. Arrange the sliced meat back around the bone to look like a whole steak.
6. Butter Baste and Broil: Top the reassembled steak with the cubed butter, garlic cloves, and thyme sprigs. Place the skillet under the broiler for 3 to 4 minutes. The butter will melt and baste the meat. Broil until the internal temperature reaches 120°F for medium-rare.
7. Finish: Spoon the pooled butter over the meat. Transfer to a platter. Spread Chimichurri over one half of the steak and Salsa Roja over the other for a festive Christmas look. Serve immediately.

Recipe Tips

• The Ice Cube Trick: Blending herbs generates heat, which can turn pesto or chimichurri brown. Adding ice cubes keeps the temperature down, ensuring your Christmas green stays vibrant.
• Pre-Slicing: Carving the steak before the final broil allows the butter and herbs to penetrate every single slice, not just the surface. It also makes serving at the table effortless.
• Cooking Speeds: The filet side cooks faster than the strip side. If the filet hits 120°F before the strip, remove the filet slices to a warm plate and let the strip side broil for another minute.
• Salt Crust: Don’t be afraid of the salt. A thick steak needs a heavy coating to season the interior meat properly.

What To Serve With Christmas Steak

• Roasted Potatoes: Crispy potatoes are mandatory for soaking up the butter and sauces.
• Creamed Spinach: A classic steakhouse side.
• Red Wine: A bold Cabernet Sauvignon stands up to the rich porterhouse.
• Glazed Carrots: Adds sweetness to the savory spread.

How To Store Christmas Steak

• Refrigerate: Store leftover steak and sauces in separate containers for up to 3 days.
• Reheat: Gently warm steak slices in a skillet with a little butter just until heated through. Do not microwave, or the steak will turn grey and tough.
• Freeze: Freezing cooked steak is not recommended for quality, but the sauces can be frozen in ice cube trays.

Christmas Steak Nutrition Facts

• Calories: 850 kcal
• Fat: 55g
• Carbohydrates: 6g
• Protein: 75g
• Iron: 30% DV

Nutrition information is estimated per serving (serves 2-3).

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