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!
- 2-3 lbs Chateaubriand steak
- 1/3 cup olive or avocado oil
- 3/4 tsp dried rosemary
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp Onion Powder
- 2 TBSP olive or avocado oil
- 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.
- Add steak and marinade to a large Ziploc bag and shake to coat evenly.
- Let sit for about a 1/2 hour.
- Preheat oven to 450 degrees.
- Heat the 2 TBSP oil in a cast iron skillet over medium-high heat.
- Add steak and quickly brown the top and bottom.
- Sprinkle with a bit more salt.
- 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).
This cut of meat, like most steaks, is best served medium to medium-rare.
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
Absolutely fantastic! Big hit! Saved to make again!
Shanti Landon says
Glad you liked it, Leslie!
not chateaubriand- that’s a top steak/roaost- $2 lb meat! painfully tough – it is meant for grinding into hamburgers or sausage! FACT! I trained dozens of EX. Chefs, 1981-1997
Shanti Landon says
I’m not sure why this wouldn’t be a Chateaubriand. It was labeled as such, and the meat was not tough in any way, shape or form. Thank you for your input, though!