Christmas is a time for celebration and gathering with family and friends. For many, a centerpiece of Christmas dinner is a beautifully cooked steak. With so many cuts and styles to choose from, how do you decide what kind of steak to serve on this festive holiday? Here we will look at some of the most popular options for Christmas steak and considerations in selecting the perfect cut for your holiday table.
Ribeye
Ribeye steak is a top choice for many steak lovers on Christmas. Ribeye comes from the rib section of the cow. It is a tender, finely grained and well-marbled cut that is both flavorful and juicy. The generous marbling gives ribeye its signature melt-in-your-mouth character. When choosing a ribeye, look for good marbling throughout to ensure tenderness and flavor. Ribeyes have a high fat content compared to other cuts. When cooked properly, this renders into a buttery, savory crust.
Ribeye is a great choice for Christmas dinner as it is impressive looking with its rich marbling. It is easy to cook evenly as the thickness is relatively consistent. Keep in mind that the high fat content means it can shrink quite a bit during cooking. Allow 12-16 ounces per person for bone-in or 8-12 ounces for boneless. Ribeye can be grilled, pan-seared, broiled or roasted.
Advantages of Ribeye for Christmas
- Tender and well-marbled for flavor
- Impressive, celebratory cut
- Easy to cook evenly due to consistent thickness
Disadvantages of Ribeye for Christmas
- Shrinks significantly during cooking due to high fat content
- Higher cost than other cuts
Filet Mignon
Filet mignon is another stellar choice for a celebratory Christmas dinner. This tender, delicate cut comes from the tenderloin, the most tender section of beef. Filet mignon has very little fat marbling, which makes it lean yet still incredibly tender. Its mild flavor really shines when simply seasoned and seared. For serving on Christmas, filet is often wrapped in bacon to add flavor and moisture during cooking.
Due to its uniform shape, filet cooks evenly and serves consistently. Portioning is straightforward at 6-8 ounces per serving. Keep in mind that filet lacks the rich beefy flavor of other cuts due to its leanness. Many enjoy it for its soft, buttery texture rather than robust steak flavor. It pairs wonderfully with a flavorful sauce or sides.
Advantages of Filet Mignon for Christmas
- Extremely tender and easy to cook evenly
- Lean yet succulent
- Simple to portion consistently
Disadvantages of Filet Mignon for Christmas
- Mild beef flavor
- More costly than other cuts
- Can be easily overcooked
New York Strip
New York strip steak, also known as strip steak or Kansas City strip, is another excellent choice for Christmas dinner. It comes from the short loin primal cut and offers a perfect balance of tenderness and rich flavor. A bone-in New York strip can make quite a presentation at the holiday table as well.
New York strip contains more marbling than filet but less than ribeye. This provides both excellent flavor and enough fat to keep it tender and juicy through cooking. Portioning New York strip is simple, with 10-14 ounces per serving. It does well grilled, broiled, pan-seared or oven roasted.
Advantages of New York Strip for Christmas
- Great middle-ground flavor and tenderness
- Nicely marbled without excess fat
- Portions and cooks easily
Disadvantages of New York Strip for Christmas
- Not as tender or richly flavored as ribeye
- Less premium reputation than filet or ribeye
Tenderloin
Whole beef tenderloin makes an impressive centerpiece for a Christmas feast. At around 5 pounds, a whole tenderloin can be beautifully presented at the table before being carved and served. Beef tenderloin is the most tender cut of beef. It has very little marbling, which results in its extremely delicate texture. Sliced tenderloin medallions make for very elegant plated presentations.
Cooking a whole tenderloin allows you to achieve perfect doneness from end to end by searing it whole then finishing to temperature in the oven. Portion tenderloin medallions at 4-6 ounces each. Take care not to overcook, as it dries out easily. A sauce is a nice accompaniment to add flavor.
Advantages of Tenderloin for Christmas
- Whole tenderloin makes a stunning presentation
- Extremely tender and elegant
- Easy to portion into medallions
Disadvantages of Tenderloin for Christmas
- Mild beefy flavor
- Expensive
- Can easily be overcooked
Prime Rib
Prime rib is a go-to steak choice for many holiday meals. This roast cut of beef comes from the rib primal. It is first roasted whole then carved at the table, which makes for an impressive presentation. The outer layer of fat bastes the meat while cooking, keeping it incredibly tender and juicy. Prime rib offers the rich flavor that ribeye steak is prized for but for a larger group.
For Christmas, plan on about 1 pound of bone-in prime rib per person. It can be seasoned simply with salt and pepper or spice rubs. Sear it first then finish roasting in the oven until it reaches the desired doneness. An instant-read thermometer takes the guesswork out. Let it rest before slicing into thick, juicy cuts.
Advantages of Prime Rib for Christmas
- Makes a grand presentation when carved tableside
- Tender and beautifully marbled
- Feeds a crowd
Disadvantages of Prime Rib for Christmas
- Longer roasting time
- Higher cost for large cut
- Fatty ends unless trimmed
Conclusion
When choosing the perfect Christmas steak, consider the number of guests, your budget, and what presentation style fits your celebration best. Popular options like ribeye, filet mignon, New York strip, tenderloin and prime rib each offer sensational and special flavors and presentations for your holiday table. With proper planning and seasoning, you can pick a showstopping steak that your guests will rave about for Christmases to come.