This elegant steak dish offers a flavorful twist on traditional Yom Tov meat. Whether you choose oyster steak, fillet steak, or another preferred cut, this recipe stands out with its unique, well-balanced marinade.

It’s a welcome change from the usual braised or slow-cooked meats often served on Yom Tov. It’s lighter in texture, yet full of depth and flavor. This dish can be prepared fresh right before your meal or made ahead and slow-baked, allowing you to adapt it to your schedule without compromising on taste or presentation. Perfectly glazed and beautifully aromatic, this steak is a refined and memorable addition to your Yom Tov table.

Serves 4–6

• 3 lb (1.36 kg) fillet or oyster steak, rib steak, or a combo of cuts
• 1/2  cup dark brown sugar
• 1/4  cup Tuscanini Caramel Balsamic Glaze
• 2 Tbsp oil
• 2 Tbsp fish-free Worcestershire sauce
• 4 cloves garlic, crushed
• 1 Tbsp soy sauce
• 1 tsp sriracha sauce
• 1 tsp kosher salt, plus more for sprinkling
• 1 tsp coarsely ground black pepper
• 1/2  tsp onion powder
• 1/2  tsp smoked paprika
• 1/4  tsp thyme
• 1/4  tsp cayenne pepper

Mix all ingredients in a ziplock bag. Marinate the steaks for at least 3 hours, up to overnight.

You can marinate the meat in advance and freeze it after 3 hours. When ready to cook, defrost and proceed with cooking instructions.

For fillet steak, heat a grill pan and cook the steak for 4 minutes per side for medium rare. Remove the steak from the pan and allow it to rest. Slice, then sprinkle with kosher salt and serve.

For the oyster steak, sear the steak in a cast-iron or enamel cast-iron pan for 3 minutes per side, until you get a nice, dark sear. Then place the steak in a baking dish and pour the marinade over it. Add a scant 1/4 cup water and cover.

At this point, the steak can be frozen for later use. Defrost completely before baking.

Preheat oven to 200°F (90°C).

Bake for 1 1/2 hours for thinner steaks or 2 hours for thicker steaks, or until it reaches your desired doneness.

Remove the steak from the pan and allow to rest. Slice, then sprinkle with kosher salt and serve.