How to cook a Chateaubriand

This steak can be prepared in a pan, on a grill, or on the BBQ.

(If the steak is frozen, thaw it in the refrigerator at least 24 hours in advance.)

PREPARATION

• If your steak is thinner than 1.5 cm, simply take it out of the fridge 1 hour before cooking.
• If your steak is thicker than 1.5 cm, best results are achieved by preheating:
  • in an oven (max. 50°C)
  • or sous-vide / warm water bath

👉 With a thermometer, preheat to about 3°C below your target internal temperature.

COOKING

In a pan

• Preferably use a regular pan (for better juices), though a non-stick pan is easier.
• Heat some oil (e.g. peanut oil) in a pan sized to your meat.
• Add a knob of butter.
• When hot (not burning), place the unseasoned steak in the pan.
• Optional: add rosemary and garlic for flavor.

👉 By searing all sides, you immediately achieve a bleu chaud (very rare warm center) result.

• For further cooking:
  • Turn the meat regularly
  • Baste with pan juices
  • Add fresh butter to prevent burning

⚠️ Preheated meat cooks much faster than cold meat.

👉 You can also use a meat thermometer for precision.

RESTING & FINISHING

• Let the meat rest 5–10 minutes under foil in a warm (not hot) place
• Slice the meat
• Finish with salt and freshly ground pepper

ON A GRILL OR BBQ

Same principle:

• No added fat
• No basting
• Lightly oil the meat to prevent sticking