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Rosemary Chateaubriand Steak (Quick & Simple!)
An incredibly tender cut of meat simply dressed up to stand out!
  1. Place all the ingredients except the steak and additional 2 TBSP oil into a deep container, and then blend with an immersion blender to make relatively smooth.
  2. Add steak and marinade to a large Ziploc bag and shake to coat evenly.
  3. Let sit for about a 1/2 hour.
  4. Preheat oven to 450 degrees.
  5. Heat the 2 TBSP oil in a cast iron skillet over medium-high heat.
  6. Add steak and quickly brown the top and bottom.
  7. Sprinkle with a bit more salt.
  8. Place skillet into oven (with steak in it!) and cook for an additional 10-15 minutes, until desired doneness (it stays the most tender if you keep it a little red).
Recipe Notes

This cut of meat, like most steaks, is best served medium to medium-rare.