I am planning a really nice, upscale Friday night dinner for a small group of people. I want something with wow factor--steak would be great, but how can I cook it in advance and then hold it for the meal without it being overcooked or cold? I need an entree that can hold for at least 30-60 minutes after cooking. I'm willing to splurge on a cool protein (duck? a more interesting cut of meat?) but I would feel more comfortable doing that if I had a solid Chowhound-approved recipe and Shabbat strategy. Any ideas? I would also welcome any ideas for top notch salads, sides, desserts. Thanks!