Executive chef at SouthPark's Steak 48,

in Charlotte NC one of Charlotte's most sought-after reservations.

As a chef, Christmas is at the end of a really busy season so we like to keep it simple but love some of our traditions. On Christmas Eve in my family, every year we have oyster stew and champagne after I get home from work.

On Christmas Day, we get together with immediate family and keep it small and quaint. It starts with opening my stocking and every year I still get a navel orange, one tangerine two walnuts and a candy cane. It isn't Christmas without it! My favorite part is watching Home Alone on TBS.

As for cooking, we like mixing up the protein each year - some years we have prime rib, other years we do lobster and another year we do Tomahawk Ribeyes. Since it's such a hectic holiday, I tend to keep sides really easy just to have a chill day: mashed or baked potatoes, asparagus, yeast rolls and dessert.

SIMPLE TIP:

Salt and pepper is your friend. Don't over- think it, but many amateur home cooks don't season enough. A few people overseason which is equally bad. If you use Himalayan Pink Salt (or Kosher salt) it's pretty hard to over-season. Stay away from iodized salt because you can definitely oversalt with that.

My favorite Christmas meal is Peppercorn Crusted Chateau- briand, Fig Mostarda, Roasted Brussels Sprouts, glazed with Pomegranate Molasses and finished with Parmigiano Reggiano. Chateaubriand is always my choice during the Holidays. 

Deliciously soft, juicy and flavorsome. It's not only easy to prepare but also incredibly versatile to pair with any flavors from sweet to savory or even spicy. I like to use some sharp, acidic flavor to level the richness and elevate the Chateaubriand. For the brussels sprouts, we hard roast them and toss them in a bowl with pomegranate molasses and Maldon salt, grate fresh parmesan cheese on top, and garnish with some pomegranate seeds.

TIP:

I use a simple rule on large cuts of meat -- "sear fast and hot, then slow roast." The main reason is to get a nice even brown color when searing, the more color, the more flavor! Then allow the cut to go into the oven and slowly bring up the tempera- ture. Usually, I take the chateaubriand out when it is 5°F below the desired doneness. Finally, always....always allow 15-20 minutes resting before slicing and serving.