Q1: What is the absolute, number one secret to a perfect, medium-rare steak?

The only 100% foolproof way to guarantee a perfect result is to use an instant-read thermometer. Cooking a steak is all about temperature, not time. A thermometer is the only way to know for sure what is happening on the inside of your beautiful piece of meat.

Q2: Why do you let the steak sit at room temperature before you cook it?

This is a crucial, professional step! By letting your thick steak sit at room temperature for about 30 minutes, you are allowing the chill from the refrigerator to come off. This is the key that will help your steak to cook much more quickly and evenly.

Q3: How do I get a really good, crusty sear on my steak?

The two most important secrets are a dry steak and a hot pan. Patting your steak completely dry with a paper towel and placing it in a screaming-hot, heavy-bottomed skillet (like a cast-iron) are the keys to creating a beautiful, deep brown crust through the Maillard reaction.

Q4: Can I make this on a grill instead of in a skillet?

Yes, absolutely! You can sear your steak over a very hot direct heat on your grill. For the final step, you would simply top the reassembled steak with the butter and aromatics and move it to a cooler, indirect heat zone of your grill, close the lid, and let it cook for a few minutes until the butter has melted and basted the meat.

Q5: What are some classic side dishes to serve with a beautiful steak like this?

This show-stopping steak is the perfect centerpiece for a classic steakhouse dinner. It pairs beautifully with a creamy mashed or a roasted potato, a classic creamed spinach, or a simple roasted asparagus or broccoli.

'Christmas' Steak (A Showstopper Porterhouse Recipe!)

‘Christmas’ Steak (A Showstopper Porterhouse Recipe!)

An impressive and festive recipe for a ‘Christmas Steak,’ perfect as a showstopper for a holiday dinner. This dish features a large, 2-inch thick bone-in porterhouse steak that is seasoned and seared in a cast-iron skillet, then sliced and reassembled around the bone. It’s finished under the broiler with a butter and thyme baste. The ‘Christmas’ theme comes from the presentation: one half of the steak is topped with a vibrant green, homemade chimichurri sauce, and the other half is topped with a smoky, red salsa roja.

Author: Evelyn

Ingredients

For the Salsa Roja:
2 small plum tomatoes, cored
2 cloves garlic
1 small jalapeno, stemmed and seeded
1/2 small white onion, halved
1/4 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
For the Chimichurri:
3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
1/2 cup packed fresh flat-leaf parsley
1/2 cup packed fresh cilantro
1/4 cup ice cubes
2 tablespoons packed fresh oregano
1 jalapeno, stemmed and seeded
1/4 cup plus 2 tablespoons extra-virgin olive oil
For the Steak:
One 2-pound bone-in porterhouse steak (about 2 inches thick)
1 tablespoon canola oil
3 tablespoons unsalted butter, cut into cubes
3 cloves garlic
2 sprigs fresh thyme

Instructions

Make the Sauces: For the salsa roja, boil the tomatoes, garlic, jalapeno, and onion in water for 15-20 minutes until soft. Drain and blend until smooth. Stir in the vinegar and season with salt and pepper. Chill. For the chimichurri, blend the vinegar, garlic, and salt. Add the parsley, cilantro, ice, oregano, and jalapeno and blend. With the blender running, slowly drizzle in the olive oil until smooth. Season and chill.
Prepare and Cook the Steak: Let the steak sit at room temperature for 30 minutes. Preheat the broiler. Heat a large cast-iron skillet over medium-high heat.
Pat the steak dry and season it very generously with salt and pepper. Add the canola oil to the hot skillet. When it begins to smoke, add the steak and cook for about 4 minutes per side, until browned and crusty.
Remove the steak to a cutting board. Cut the strip and tenderloin sections from the bone and slice the meat against the grain.
Place the bone back in the center of the skillet and arrange the sliced steak around it to look like a whole steak. Top with the butter, garlic cloves, and thyme sprigs.
Broil for 3 to 4 minutes, until the butter is melted and the steak reaches 120°F for medium-rare. Tilt the skillet and spoon the melted butter over the steak several times.
Serve: Transfer the steak to a serving platter. Top one half with the chimichurri sauce and the other half with the salsa roja. Serve with the remaining sauces on the side.

Notes

This is a showstopper main course that is perfect for a special holiday dinner like Christmas.
The red and green sauces give the steak its festive ‘Christmas’ appearance.
Letting the steak come to room temperature and patting it dry are key steps for achieving a perfect sear.
Resting the steak after the initial sear, and then slicing it before the final broil, is a unique restaurant-style technique.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/christmas-steak/