STK opened its doors in the Gulch in 2019, delivering a modern twist on the classic steakhouse experience. With a menu focused on premium cuts of meat and fresh ingredients, the sleek lounge with a nightly DJ creates a high-energy atmosphere that encourages guests to interact, sip cocktails, and mingle over their meal.
In addition to nightly dinner service, a weekend brunch—featuring everything from cinnamon French toast to lobster and eggs benedict—plus a happy hour that boasts a dynamic selection of drinks and bites that won’t break the bank, STK has also added a special Thanksgiving menu to the mix.
“The Thanksgiving dine-in experience will include roasted free-range turkey and sides including cornbread and sage stuffing, shallot and thyme confit side, maple sweet potatoes, classic gravy, and more,” says VP of Culinary Vincent Menager, adding that the takeout package “will feature dinner for two and spiced pumpkin pie.”
Menager describes one of the restaurant’s signature Thanksgiving sides, sweetcorn pudding, as the perfect corn dish to serve alongside your turkey. “It’s creamy and sweet and complements the savory dishes,” he says. If STK can’t tempt you with their bountiful holiday offerings, you can bring a bit of the steakhouse home with this recipe. And Menager offers this bit of advice for anyone cooking the full feast at home: “Invite your closest friends and family to dinner, stick to recipes you love, and introduce new ones to keep the meal exciting.”
(700 12th Ave S., 615-619-3500; stksteakhouse.com)
Sweetcorn Pudding
Courtesy of Vincent Menager, VP of Culinary, STK Steakhouse
- 1⁄2 cup half and half
- 1⁄2 cup milk
- 1⁄4 cup unsalted butter
- 4 cups fresh corn kernels
- 1 tablespoon sugar
- 1 tablespoon fine corn meal
- 2 chives, finely chopped
- Salt and pepper
- Melt butter in a small sauté pan on low heat, being careful not to brown the butter.
- Sauté two cups of fresh corn kernels in the butter, until the corn is soft with no added color.
- Season with salt and white pepper to taste.
- In a small saucepan, bring the half and half to a simmer over a low flame. Once simmering, add the sautéed corn.
- Cook on a low flame until the mixture starts to boil. It should take about 5 minutes.
- While the mixture is cooking, take the remaining two cups of corn and combine with 1⁄2 cup of milk, pureeing in a blender until smooth.
- Once the corn mixture has come to a boil, add in the corn purée, fine corn meal, and sugar, whisking the mixture until it is thick, and the corn meal has dissolved. (This step should take around 5 minutes.)
- Adjust with salt and pepper to taste.
- Garnish with finely chopped chives on top.