Steak Butter Board | Holiday Recipe

By: Andrea Alden

The holiday season is coming. Sure, turkey or ham and the typical foods are as comforting as they are delicious, but what about something supremely unique that will wow guests as much as it brings them together at the table? This year, try a Steak Butter Board and serve it family-style with your favorite holiday side dishes. The cost of 3 to 5 single cuts of quality steak will cost as much as a large bird, but you will need less of the protein thanks to big flavor and quality providing satisfaction. Steaks take considerably less time to prepare than a whole turkey too. That means more time to spend with family. Imagine a large platter or board layered with flavorful butters, chimichurri, and slices of steak grilled to perfection. Serve this holiday recipe (or any special occasion really) with your favorite side dishes, roasted vegetables, potatoes, a seasonal salad, and don’t forget the delicious compound butters and dips that can take an amazing steak into stellar category. Thanks to our friends at The Meatery, and their subscription box, this holiday dinner is going to be out of this world.

Prep Time

45 min

Cook Time

45 min

Yield

Difficulty

Easy

Steak Butter Board | Holiday Recipe

Ingredients

Method

Photos

Ingredients

Wagyu Picanha with Chimichurri

1 Australian Wagyu Picanha Steak
Club House La Grille Brazilian Style BBQ Seasoning to taste
¼ cup (62.5 ml) olive oil
1 tbsp. red wine vinegar
¼ cup (6.25 g) fresh parsley, finely chopped
2 cloves garlic, minced
1 small chili minced
Salt and pepper to taste

USDA Prime NY Strip with Crying Tiger Butter

1 USDA Prime New York Strip Steak
Salt and freshly ground pepper to taste
¼ cup (50 g) softened butter
1 tsp. fresh ginger, grated
1 large clove garlic, grated
1 small chili minced
¼ tsp. fish sauce
Zest of lime

USDA Choice Porterhouse with Compound Butter

1 USDA Choice Porterhouse Steak
Salt, pepper, & dehydrated garlic, to taste
¼ cup (50 g) softened butter
1 small clove garlic, minced
Few sprigs of fresh parsley minced

*Sub any of your favorite steaks, I had a USDA Choice Ribeye instead.

Method

Season the steaks to taste. The Picanha steak gets the Brazillian BBQ Seasoning, the NY Strip salt and pepper to taste, and the Porterhouse gets the same with dehydrated garlic too. Set the seasoned steaks onto a rack and allow them to dry brine for at least 40 minutes while you prepare the compound butters and chimichurri.
For the chimichurri, combine the chopped parsley with the oil, vinegar, garlic, and chili. Season to taste with salt and pepper. If you are in a rush, you can use a mini chopper instead, however, the sauce will be more smooth than chunky. Set aside in the fridge until needed.
For the Crying Tiger Butter, add the ginger, garlic, chili, and lime zest to softened butter and mix. Set aside to stay soft but allow the flavors to blend.
Finally for the compound butter, combine the butter with garlic, minced parsley, and mustard. Mix well and allow the flavors to mingle.
Preheat your grill to 300°F (149°C) using 1 to 2 burners set to low. Ignite your infrared SIZZLE ZONE™ sear station and set it to high.
Beginning with the thickest steak, sear each over high heat for 1 to 3 minutes per side, until sear marks form, flipping and repeating as necessary. Finish the steaks using indirect heat on the main part of the grill until the ideal internal temperature is reached, around 130°F (54°C) for medium rare.
Rest the steaks for at least 5 minutes before slicing.
Slice the steaks and arrange them on a large board. Place the sliced NY Strip over a smear of Crying Tiger Butter or place a ramekin with the butter next to it. Do the same with the Porterhouse. Arrange the sliced Picanha and drizzle with the chimichurri. Arrange any sides like roasted brussels sprouts, roasted potatoes, and sauteed mushrooms around the board to fill in the gaps.
Pair this delicious meal with a shiraz or pinot noir for wine. For beer pairings, try a pilsner or saison ale.

This holiday season, elevate your festive feast with a Steak Butter Board that’s as impressive as it is satisfying. Skip the traditional turkey or ham, and wow your guests with perfectly grilled steak slices, rich compound butters, and vibrant chimichurri, all served family-style with your favorite sides. With quality steaks from The Meatery’s subscription box, you’ll spend less time in the kitchen and more time enjoying the company of loved ones. Celebrate the season with a meal that’s not just delicious but truly unforgettable. Share your barbecue comfort food recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.