There’s nothing like a good steak. They can be finicky, though. Cook them too long, they get tough. Cook them too little, it’s like chewing on raw flesh. There are tips to cooking the perfect steak, and you can find three of those tips in THIS post I did awhile back. One of the biggest keys to cooking the steak just right is to leave it sitting out at room temperature for about a 1/2 hour before you cook it.
I didn’t know what a Chateaubriand steak was until recently. If you don’t know what it is, it’s a thick cut beef tenderloin filet. It’s closely related to filet mignon. If you’re not sure where the tenderloin is, it’s often the most tender, flavorful part of the animal:
There are many different cuts of meat from a cow, but I’ve found the Chateaubriand steak is one of the most tender I’ve come across. It isn’t necessarily the most flavorful steak, though, so I dressed it up with some awesome flavor to really make it stand out.
A great way to prepare this is to throw the steak in with the marinade the night before you cook it, and then you can quickly whip up dinner the next day!